Roast Chicken

Remove chicken from refrigerator 30 minutes before cooking. Pat it dry inside and out with paper towels.

Preheat oven to 425°F. Prepare aromatic vegetables and herbs: chop onion, carrot, celery, or leek; wash fresh herbs like rosemary, thyme, or sage.

Stuff the cavity loosely with chopped aromatic vegetables and herb sprigs. Tie the legs together with kitchen twine if desired.

Rub the outside of the chicken generously with olive oil or garlic-herb butter. Season all over with salt and black pepper.

Place chicken breast-up in a roasting pan. Roast for 15 minutes at 425°F, then reduce heat to 375°F.

If roasting root vegetables and greens alongside, add them to the pan around the chicken after 25 minutes of cooking, tossed with oil and salt.

Continue roasting until a meat thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F, about 45–60 minutes total.

In the last 20 minutes of cooking, whisk together your chosen glaze (honey + lemon juice, maple syrup, molasses, or component sauce). Brush generously over the chicken skin twice.

Remove chicken from oven and let rest 10 minutes before carving. Roasted vegetables remain in the pan.

Carve chicken and serve hot with roasted vegetables. Drizzle pan juices or additional sauce over each plate.