Ingredients:

  • 4.5 lb whole pasture-raised chicken
  • 2 tbsp Kosher salt
  • 1 tsp freshly cracked black pepper
  • 0.5 cup unsalted butter, softened
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 3 sprigs fresh sage
  • 1 lb fingerling potatoes, halved
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 1 large red onion, cut into thick wedges
  • 1 whole head garlic, sliced crosswise
  • 2 tbsp olive oil

Instructions:

  1. Pat the chicken bone-dry with paper towels inside and out to ensure maximum skin dehydration.
  2. Season the bird aggressively with Kosher salt and pepper. Place on a wire rack over a baking sheet and refrigerate uncovered for 12 to 24 hours.
  3. Preheat your oven to 425°F (218°C).
  4. In a heavy roasting pan or large cast iron skillet, toss the fingerling potatoes, carrots, red onion, and sliced garlic with 2 tablespoons of olive oil.
  5. Mince the fresh herbs and mix them into the softened butter. Gently lift the chicken skin and spread half the herb butter directly on the breast meat; rub the remaining butter over the exterior skin.
  6. Truss the chicken legs tightly with kitchen twine to protect the breast meat and ensure even cooking.
  7. Place the bird directly on top of the bed of vegetables. Roast for approximately 1 hour and 15 minutes, or until the breast reaches 165°F and the thighs reach 175°F.