BRING TO ROOM TEMPERATURE

1. Place the chicken on a plate, remove the chicken giblets, and pat the outside of the chicken very dry.

2. Let the chicken rest at room temperature for 45-60 minutes. Meanwhile, prep the veggies, make the herb butter, and spread it over the chicken anytime in the 60-minute window (directions below).

Prep Veggies

1. In the center of a 9×13 baking dish, add the potatoes, carrots, onions, fennel, garlic, salt, and pepper. Toss with 1 ½ tablespoons olive oil, then push into an even layer. Add the fresh herbs to the center of the pan in a pile so the chicken will cover them. Pour ½ cup chicken broth into the pan from the side corner (If not adding carrots, increase broth to 1 cup). PREP AHEAD: Take care the cut side of the potatoes are submerged in broth, or they will discolor. Alternatively, add them just before roasting.

2. Preheat the oven to 450 degrees F.

MAKE and APPLY HERB BUTTER

1. Mix the Herb Butter ingredients in a medium bowl until evenly combined. Transfer two tablespoons to another small bowl to use later in the gravy.

2. Gently loosen the skin of the chicken breasts near the neck with a spoon. Run your fingers between the skin and the meat to separate, careful not to tear the skin. Spread about 2/3 of the butter under the skin of the breasts (⅓ per breast), then gently press on the top of the skin to spread the butter to the edges. Rub the remaining butter over the top of the chicken breast skin and a little on the legs, too.

3. Transfer the chicken to the prepared veggie pan BREAST SIDE UP. Stuff the cavity near the legs with 1-2 lemons you zested (quartered) and some fresh herbs.

4. Tie the ends of the drumsticks together with the kitchen string. Tuck the wing tips under the body of the chicken by taking one wing tip and bending it backward towards the chicken’s neck area. Then, tuck the wing tip under the chicken. This will secure it and prevent the wing from flopping or burning during roasting.

5. STOP HERE FOR A MAKE AHEAD OPTION. The turkey can be left tented with foil and refrigerated for up to 24 hours. Remove it from the fridge 60 minutes before cooking, then proceed with the recipe.

ROAST

1. Roast the chicken, uncovered, at 450 degrees F for 10 minutes.

2. Reduce the oven temperature to 350 degrees F. Roast for an additional 60-90 minutes, depending on the size of the chicken, until the internal temperature reaches 160F on an instant-read thermometer. Allow 15-20 minutes per 1 pound of chicken. (Always start checking early!) Baste at 30 and 60 minutes.

REST

1. Transfer the chicken to a cutting board. Rest, UNCOVERED (so the skin doesn’t get soggy), for 15 before carving. If the vegetables aren’t done, continue to cook until tender.

GRAVY

1. Add the drippings/liquid from the pan to a gravy fat separator cup to skim off the fat when poured OR:

2. If you don’t have one, add the drippings to a large freezer bag, seal it, and hold it over a 3+ liquid measuring cup so that one bottom corner tip faces down into the cup like a spout. Make a small cut in this corner with scissors. The bottom liquid will flow through the cut; stop when you reach the fat.

3. Add enough chicken broth to the drippings in the measuring cup to equal 2 ½ cups. Add three tablespoons unsalted butter and ONE tablespoon reserved Herb Butter to a large saucepan and melt over medium heat. Add the flour and cook for 3 minutes, whisking constantly.

4. Reduce the heat to low and slowly whisk in the combined 2 ½ cups drippings/broth. Bring to a simmer until thickened to desired consistency, whisking constantly. If it becomes too thick at any point, whisk in more broth.

5. Taste and add additional reserved butter if desired for more flavor. If the gravy needs more salt, I suggest starting with chicken bouillon, ¼ teaspoon at a time (up to 1 teaspoon), before salting to taste. Season with pepper to taste. Note: the recipe will taste bland until you add enough salt and pepper!