Herb Butter Roast Chicken with Pan Gravy and Vegetables

Why You’ll Love This Recipe

• Crisp, golden skin and juicy meat thanks to herb butter under the skin and a hot start in the oven.
• Vegetables roast under the chicken and soak up savory drippings for maximum flavor.
• Simple pan gravy made from the drippings ties everything together.
• One-pan roasting minimizes cleanup and makes a cozy, company-worthy dinner.

Grocery List

• Produce: Baby Yukon gold potatoes, carrots, yellow onions, 1 head garlic, 1 lemon, fresh parsley, fresh thyme, fresh rosemary
• Dairy: Unsalted butter
• Pantry: Whole chicken (4–4.5 lb), olive oil, kosher salt, black pepper, low-sodium chicken stock, dry white wine (optional), all-purpose flour

Full Ingredients

Roast Chicken and Vegetables

• 1 whole chicken (4–4.5 lb / 1.8–2 kg), giblets removed and patted dry
• 2 tsp kosher salt (for the chicken), divided
• 1 tsp freshly ground black pepper (for the chicken)
• 1 small lemon, halved
• 2 lb (900 g) baby Yukon gold potatoes, halved
• 1 lb (450 g) carrots, peeled and cut into 1-inch chunks
• 2 medium yellow onions, cut into 8 wedges each
• 1 head garlic, halved crosswise
• 2 tbsp olive oil
• 1.5 tsp kosher salt (for the vegetables)
• 1/2 tsp freshly ground black pepper (for the vegetables)
• 4 fresh thyme sprigs (for the pan; optional but nice)

Herb Butter

• 6 tbsp (85 g) unsalted butter, softened
• 3 garlic cloves, finely minced
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh thyme
• 1 tbsp finely chopped fresh rosemary
• 1 tsp finely grated lemon zest (from 1 lemon)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Pan Gravy

• 3 tbsp reserved chicken fat (from drippings), or unsalted butter
• 3 tbsp (24 g) all-purpose flour
• 1/2 cup (120 ml) dry white wine (or substitute chicken stock)
• 2 cups (480 ml) low-sodium chicken stock
• Fine salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Heat the oven and prep the vegetables

Position a rack in the center of the oven and heat to 450°F (230°C). In a large roasting pan, toss the potatoes, carrots, onion wedges, and halved head of garlic with the olive oil, 1.5 tsp kosher salt, and 1/2 tsp pepper. Scatter the thyme sprigs over. Spread the vegetables into an even, slightly mounded layer to form a bed for the chicken.

Step 2: Make the herb butter

In a small bowl, mix the softened butter, minced garlic, parsley, thyme, rosemary, lemon zest, 1/2 tsp salt, and 1/4 tsp pepper until well combined into a fragrant paste.

Step 3: Season and butter the chicken

Pat the chicken very dry with paper towels (dry skin = crisp skin). Season the cavity with a pinch of salt and pepper and tuck the lemon halves inside. Using your fingers, gently loosen the skin over both breasts and tops of the thighs. Rub about two-thirds of the herb butter under the skin, spreading it as evenly as you can. Rub the remaining butter all over the outside of the bird. Season the exterior with the remaining salt and pepper. Tuck the wing tips behind the back. Tie legs together with kitchen twine if desired.

Step 4: Set chicken over vegetables and start hot

Place the chicken breast-side up directly on the bed of vegetables in the roasting pan (no rack needed). Slide into the oven and roast for 20 minutes at 450°F (230°C). This hot start helps render fat and jump-starts crisping.

Step 5: Reduce heat and roast until done

Reduce the oven temperature to 375°F (190°C) and continue roasting 40–55 minutes, until an instant-read thermometer inserted into the thickest part of the breast reads 160–165°F (71–74°C) and the thigh reads about 175°F (79°C). Rotate the pan halfway and gently stir the vegetables once to coat them in the drippings. If the skin darkens too quickly, tent loosely with foil.

Step 6: Rest the chicken; finish the vegetables

Transfer the chicken to a carving board and rest for 15 minutes to allow juices to redistribute. If you want extra color on the vegetables, increase the oven to 425°F (220°C) and return the pan to the oven for 5–10 minutes while you start the gravy.

Step 7: Make the pan gravy

Pour the pan drippings into a fat separator or a heatproof measuring cup; let stand 1–2 minutes and skim off 3 tbsp of fat for the roux. Set the roasting pan across 1–2 burners over medium heat (or transfer the browned bits and any remaining juices to a skillet if your pan is not stovetop-safe). Add the wine, scraping up the browned bits; simmer 1–2 minutes. In a saucepan, whisk together 3 tbsp reserved fat and 3 tbsp flour over medium heat for 1–2 minutes. Whisk in the deglazing liquid and 2 cups stock. Simmer, whisking, until glossy and slightly thickened, 3–5 minutes. Season to taste with salt and pepper and strain if you prefer a silky gravy.

Step 8: Carve and serve

Carve the chicken: remove legs and thighs, then breasts, and slice against the grain. Pile the caramelized potatoes, carrots, onions, and roasted garlic on a platter, perch the carved chicken on top, and ladle with hot pan gravy. Garnish with extra chopped parsley or thyme leaves if you like.

Pro Tips

• For superior crisp skin, salt the chicken lightly and refrigerate uncovered for 12–24 hours before cooking, then proceed with the herb butter.
• Dryness is the enemy of crispness: thoroughly pat the bird dry and keep your herb butter softened, not melted.
• Use a thermometer. Pull the chicken when the breast hits 160–165°F and the thigh about 175°F; carryover heat will finish the job.
• If vegetables look dry at any point, add 2–3 tbsp water or stock to the pan to prevent scorching while still allowing caramelization.
• Let the roux bubble for a minute before adding liquids to remove raw flour taste and yield a silky gravy.

Variations

• Smoky Paprika: Add 1 tsp smoked paprika and 1/2 tsp ground coriander to the herb butter; finish gravy with a squeeze of lemon.
• Herbes de Provence: Swap rosemary/thyme for 2 tsp herbes de Provence and add 1 thinly sliced fennel bulb to the vegetables.
• Spatchcock Shortcut: Butterfly the chicken and roast flat over the vegetables at 425°F (220°C) for 45–55 minutes for faster, more even cooking.

Storage & Make-Ahead

Refrigerate leftover chicken and vegetables in airtight containers for up to 4 days; gravy for up to 4 days. Freeze carved chicken and gravy for up to 3 months. Reheat gently in a 300°F (150°C) oven, covered, until warmed through; crisp skin under the broiler for 1–2 minutes. Make-ahead: mix herb butter up to 3 days ahead and refrigerate; prep and refrigerate cut vegetables up to 24 hours ahead. For the best flavor and texture, dry-brine the chicken (salt lightly) 12–24 hours in advance, uncovered in the fridge.

Nutrition (per serving)

Approximate: 680 calories; 34 g fat; 44 g carbohydrates; 5 g fiber; 38 g protein; 780 mg sodium. Values will vary with portion size and drippings used in gravy.