Ingredients:

  • 1 whole roasting chicken (3.75 lbs)
  • 2 tsp Kosher salt
  • 1 tsp freshly cracked black pepper
  • 1 small lemon, halved
  • 1 head of garlic, halved crosswise
  • 4 sprigs fresh thyme
  • 4 tbsp unsalted butter, softened
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh parsley, minced
  • 2 cloves garlic, grated
  • 1 tsp lemon zest
  • 1 lb fingerling potatoes, halved
  • 0.5 lb baby heirloom carrots, trimmed
  • 2 shallots, peeled and quartered
  • 0.5 cup dry Champagne
  • 0.5 cup low-sodium chicken stock
  • 1 tbsp cold unsalted butter

Instructions:

  1. Remove the bird from the fridge 30 minutes before cooking. Pat it completely dry with paper towels.
  2. Combine 4 tbsp softened butter with minced rosemary, parsley, grated garlic, and lemon zest. Mix until it looks like a vibrant green paste.
  3. Use your fingers to gently separate the skin from the breast meat. Shove half of the herb butter under the skin on both sides. Rub the remaining butter over the outside of the skin.
  4. Place the halved lemon, halved garlic head, and thyme sprigs inside the chicken. This creates an aromatic sauna for the meat.
  5. Scatter the halved fingerlings, carrots, and quartered shallots in the bottom of your skillet. Season them with a pinch of salt and pepper.
  6. Place the chicken directly on top of the vegetables. Cook at 425°F for 1 hours 15 mins until the skin is mahogany and the juice runs clear.
  7. Insert your thermometer into the thickest part of the thigh. It should read 160-165°F. The skin should feel like a thin sheet of glass when tapped.
  8. Move the chicken to a cutting board. Let it sit for 15 minutes.
  9. Place the skillet with the veggies over medium heat on the stove. Pour in 0.5 cup Champagne and 0.5 cup chicken stock.
  10. Scrape the bottom of the pan to release the flavor. Simmer for 5 minutes, then whisk in 1 tbsp cold butter. Wait until the sauce becomes velvety and coats the spoon.