"The jus that accumulates in the pan can (and should) be drizzled over the dish."
Prep time: 10 minutes
Total time: 80 minutes
1 (3-4 pound) whole chicken
6 tablespoons pot butter, softened
kosher salt and freshly ground black pepper, to taste
2 cups|320 grams carrots, diced
2 cups|312 grams celery, diced
2 cups|200 grams cremini mushrooms, quartered
2 cups|285 grams red onion, diced
10 sprigs thyme, roughly chopped
1 sprig rosemary, roughly chopped
1 tablespoon|14 ml olive oil
1. Heat the oven to 400°F.
2. Take a spoon and, with the rounded side up, run it underneath the skin of the chicken so it loosens from the flesh. Take care not to tear the skin. The goal is to make room for the butter along the breast and legs. Once the skin is loosened, take the butter and with your fingers or the spoon, spread it evenly under the skin. Season the chicken liberally with salt and pepper, then truss it for even roasting.
3. Toss the vegetables and herbs together in a roasting pan. Season everything with salt and pepper, drizzle with olive oil, and lay the chicken breast side up on top of the vegetables. Place the pan in the oven and roast for 15 minutes. Turn the temperature down to 325°F and slow roast for another 20-30 minutes, or until the chicken reaches an internal temperature of 160°F. Remove the chicken from the oven and allow it to rest for 15 minutes. Serve with pain perdu and vegetables.