1 (5 to 6 pound) whole chicken
Kosher salt and black pepper
3 tablespoons unsalted butter, room temperature
2 teaspoons chopped fresh thyme
1/2 medium onion
3 garlic cloves, peeled and smashed
4 bunches scallions, cut into 2-inch lengths
2 pints grape tomatoes
Rinse the chicken and pat it dry.
Generously season the chicken inside and out with salt and pepper.
Refrigerate, uncovered, at least 4 hours or overnight to dry the skin.
Let stand at room temperature for 30 minutes before roasting.
Preheat the oven to 425 degrees F.
In a small bowl, combine the butter and thyme.
Gently slide your hand under the chicken skin on the breasts and legs to
loosen it. Place the butter mixture under the skin. Smooth the top of the skin
with your hand to distribute the butter evenly.
Place the onion and garlic cloves into the cavity of the chicken.
Tie the legs together with twine. Set a rack in a large roasting pan.
Put the chicken on the rack and roast for 30 minutes.
Toss the scallions and tomatoes with olive oil; spread them around the chicken
in the roasting pan. Continue roasting until the chicken is golden brown and a
thermometer inserted into a thigh registers 165 degrees F, about 1 hour more.
Transfer the chicken and vegetables to a serving platter and let rest for 10
minutes before carving.
This recipe for a roasted whole chicken is the easiest way to make a bird with crispy skin
and flavorful, juicy meat. With an easy technique for drying the chicken skin before roasting
and a few added ingredients, you will have a delicious family dinner and one beautiful enough
to serve to guests.