Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), giblets removed
  • 2 tbsp (30 ml) olive oil
  • 1 large lemon, halved
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 cloves garlic, smashed
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 tsp (10 ml) kosher salt (or to taste)
  • 1 tsp (5 ml) black pepper (or to taste)
  • 1 cup (240 ml) chicken broth
  • 2 tbsp (30 g) unsalted butter
  • 2 tbsp (15 g) all-purpose flour

Instructions:

  1. Pat the chicken dry with paper towels. This is key for crispy skin.
  2. Rub the chicken inside and out with olive oil, salt, and pepper.
  3. Stuff the cavity with lemon halves, rosemary, thyme, and smashed garlic.
  4. Truss the chicken legs together with kitchen twine for even cooking (optional).
  5. Place onion, carrots, and celery in the bottom of the roasting pan. Place the roasting rack over the vegetables.
  6. Place the chicken on the roasting rack, breast side up.
  7. Roast in a preheated oven at 425°F (220°C) for 15 minutes.
  8. Reduce the oven temperature to 350°F (175°C) and continue roasting, basting with pan juices every 30 minutes.
  9. Use a meat thermometer to check the internal temperature in the thickest part of the thigh. It should reach 165°F (74°C).
  10. Remove the chicken from the oven and let it rest for 15-20 minutes before carving. Tent loosely with foil.
  11. While the chicken rests, transfer the pan drippings and roasted vegetables to a saucepan. Discard the vegetables. Add butter and melt on medium heat, whisking to scrape all of the brown bits from the bottom of the pan. Add flour and whisk for 1-2 minutes. Add chicken broth and bring to a boil, whisking until the sauce has thickened. Strain before serving.
  12. Carve the chicken and serve with the pan sauce.