Ingredients:

  • 1 whole chicken (4 lbs / 1.8 kg), air-chilled preferred
  • 1.5 tbsp Kosher salt (18g)
  • 1 tsp black pepper, freshly cracked (2g)
  • 3 tbsp unsalted butter, softened (42g)
  • 1 large yellow onion, peeled and quartered
  • 2 large carrots, cut into 2-inch chunks
  • 1 lemon, halved
  • 1 head of garlic, halved crosswise
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions:

  1. Remove the chicken from the refrigerator 30 minutes before roasting. Pat the chicken extremely dry with paper towels until the skin feels like parchment.
  2. Season the cavity and the skin generously with kosher salt and black pepper. For optimal results, leave uncovered in the refrigerator for 2 to 24 hours to dry-brine.
  3. Preheat your oven to 425°F (218°C). Place the quartered onions, carrot chunks, and halved garlic in the center of a large cast iron skillet or roasting pan to create a natural roasting rack.
  4. Stuff the chicken cavity with the lemon halves, fresh thyme, and rosemary sprigs. Ensure the cavity is not overstuffed to allow air circulation.
  5. Rub the softened butter thoroughly over the exterior of the skin and tuck the wing tips behind the back.
  6. Place the chicken on top of the vegetable bed. Roast for approximately 1 hour and 15 minutes, or until an instant-read thermometer registers 165°F (74°C) in the thickest part of the thigh.
  7. Let the chicken rest for at least 15 minutes before carving to allow juices to redistribute.