- 1 small yellow onion, peeled and cut into 8 wedges
- 3 stalks celery, cut into 3-inch pieces
- 3 carrots, cut into 2-inch pieces
- 1 tablespoon olive oil, (15ml)
- 1 teaspoon kosher salt, (5g) divided
- 1/2 teaspoon black pepper
- 10 sprigs thyme, divided
- 5 sprigs rosemary, divided
- 5 pound whole chicken, (2.3kg)
- 4 cloves garlic, peeled and crushed
- 3 tablespoons butter, (42g) divided
- 2 tablespoons all-purpose flour, (18g)
Place oven rack in the lower third position. Preheat the oven to 475°F (246°C).
In a large 12-inch cast iron skillet or roasting pan add the onions, celery, carrots, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stir to combine.
Evenly spread out the vegetables. Add 5 sprigs of thyme and 3 sprigs rosemary on top.
Prepare the chicken by removing the neck and innards if they are in the cavity.
Thoroughly dry the surface and cavity of the chicken with paper towels.
Season the cavity with 1/2 teaspoon salt and 1/4 teaspoon pepper, add 4 garlic cloves and 5 sprigs of thyme, 2 sprigs of rosemary. Massage the inside of the bird to infuse it with the flavors.
Truss the chicken using kitchen twine. Tie the crown of the breast to plump, then tie the legs together.
Melt 2 tablespoons of butter. Place chicken breast side up and brush with melted butter. Generously season with salt & pepper.
Flip the chicken over and brush with butter and season with salt & pepper.
Place chicken breast side down on top of the vegetables. Transfer to the oven and roast for 30 minutes.
Remove the chicken from the oven. Using paper towels to hold both sides of the chicken with the cavity facing away from you, carefully flip the chicken breast side up. Brush breasts with more butter.
Roast for 25 to 30 minutes, or until the temperature registers 160-165°F (71-74°C) in the breast of the chicken and 170°F (77°C) in the meatiest portion of the thigh. The juices should run clear.
If needed, return the bird to the oven for more roasting, and check every 5 minutes.
Transfer the chicken to the cutting board and let rest for 20 minutes.
Separate the pan juices from the vegetables in a fat separator. There should be about 3/4 cup drippings. If not, add water or chicken stock to reach 3/4 cup liquid.
To make a gravy heat a small saucepan over medium-low heat. Add 1 tablespoon of butter and 2 tablespoons of flour. Whisk to create a roux until pale yellow, 1 minute.
Add the defatted pan juices and continue to whisk until the sauce is thickened about 2 minutes. Season with salt & pepper.
Slice chicken and serve with vegetables and gravy.
Calories 426 Calories from Fat 243
% Daily Value*
Fat 27g 42%
Saturated Fat 8g 40%
Cholesterol 129mg 43%
Sodium 464mg 19%
Potassium 518mg 15%
Carbohydrates 11g 4%
Fiber 2g 8%
Sugar 2g 2%
Protein 31g 62%
Vitamin A 8080IU 162%
Vitamin C 11.6mg 14%
Calcium 66mg 7%
Iron 2.6mg 14%