Winner, Winner, Herb-Roasted Dinner
Classic French Whole Chicken Roasted with Aromatic Herbs and Quick-Roasted Vegetables
40 minutes
Serves 4
DinnerFrench
Herb's take
This fast-track French-inspired roast chicken delivers golden, crackling skin and juicy meat in under 45 minutes, all thanks to a high-heat spatchcock technique. You'll learn the art of flattening a whole bird for even, expedited cooking, plus the secret to perfectly roasted vegetables.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 450°F and place a large rimmed baking sheet with a wire rack in the middle position.
- 02Pat the spatchcocked chicken very dry with paper towels. Rub all over with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- 03Mix the melted butter, minced garlic, lemon zest, chopped parsley, and half of the thyme and rosemary leaves in a bowl. Brush the mixture over both sides of the chicken, focusing on the skin side.
- 04Toss the carrots, potatoes, and onion wedges in a separate bowl with 2 tablespoons olive oil, the remaining teaspoon kosher salt, and 1/2 teaspoon black pepper. Scatter the vegetables in a single layer around the wire rack on the hot baking sheet.
- 05Nestle the remaining whole thyme and rosemary sprigs and the lemon wedges among the vegetables.
- 06Place the chicken, skin side up, flat on the wire rack above the vegetables. Roast for 25 minutes.
- 07Rotate the pan and stir the vegetables for even browning. Continue roasting for 13-15 minutes more, until the thickest part of the chicken thigh registers 160°F.
- 08Transfer the chicken to a cutting board and let it rest 5 minutes before carving.
- 09Arrange roasted vegetables on a platter. Carve the chicken into pieces and place on top. Sprinkle with extra parsley and squeeze roasted lemon wedges over everything before serving.
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