Ingredients:

  • 1 Whole Chicken (4.5 lbs)
  • 2 tbsp (30g) Diamond Crystal Kosher Salt
  • 1 tsp (2g) Freshly cracked black pepper
  • 4 tbsp (56g) Unsalted butter, softened
  • 3 cloves Garlic, minced into a paste
  • 1 tbsp Fresh rosemary, finely chopped
  • 1 tbsp Fresh thyme leaves
  • 1 Lemon, zested and halved
  • 1 large Yellow onion, quartered
  • 2 large Carrots, cut into 2-inch chunks
  • 1 head Garlic, halved crosswise
  • 0.5 cup (120ml) Dry white wine

Instructions:

  1. The day before cooking, pat the chicken extremely dry with paper towels. Rub the kosher salt over the entire surface and inside the cavity. Place the chicken on a wire rack over a baking sheet and leave it uncovered in the refrigerator for 12–24 hours to air-dry the skin.
  2. Preheat your oven to 450°F (230°C) and place your roasting pan inside to get hot.
  3. Remove the chicken from the refrigerator 45 minutes before roasting to take the chill off. Preheat your oven to 450°F (230°C).
  4. Pat the 1 Whole Chicken (4.5 lbs) completely dry inside and out using paper towels.
  5. Mix the 4 tbsp (56g) Unsalted butter with 3 cloves Garlic paste, 1 tbsp Rosemary, 1 tbsp Thyme, and lemon zest.
  6. Loosen the skin over the breast and thighs with your fingers and spread the butter mixture directly onto the meat.
  7. Season the exterior liberally with 2 tbsp (30g) Kosher Salt and 1 tsp (2g) black pepper.
  8. Stuff the cavity with the halved lemon, 1 head of garlic, and a few onion quarters.
  9. Scatter the remaining onion and 2 large Carrots in the pan, then pour in 0.5 cup (120ml) white wine.
  10. Place the chicken on top of the vegetables or a rack and roast for 15 minutes at 450°F (230°C) until the skin begins to sizzle and brown.
  11. Reduce heat to 350°F (180°C) and continue roasting for 1 hour until the internal temperature reaches 165°F (74°C).
  12. Remove from oven and let it rest on a board for 15 minutes until the juices settle and the skin sets.