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 Olive oil
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.
ROASTING PAN WITH RACK
This multi purpose roasting pan is great for roasting meat and poultry, cooking lasagna, or baking cakes. The removable rack lets the heat to circulate to give you golden brown exteriors with moist juicy interiors. Stainless steel construction lets you carry your roasted food without buckling and the pan has riveted handles to make lifting safe and hassle-free.