A herb roasted chicken may appear daunting at first glance, but half of your work is done a day in advance to prep this showstopper of a bird. Rub fresh herb butter under the skin, then coat with salt and dried herbs. Chill to dry brine for at least a day, then roast in a consistent 350°F oven for tender, juicy meat and crispy, golden brown skin.
Remove the chicken from its packaging. Discard the giblets or reserve for another purpose. Pat the chicken very dry, inside and out, using paper towels. Nest a trivet or roasting rack into a shallow bowl or roasting pan, then place the chicken onto the trivet/rack breast side up. See Note 1.
Make the herb butter. Combine the butter, garlic, fresh thyme, fresh rosemary, fresh sage, kosher salt, pepper, and lemon zest in a small bowl and mix until very well combined.
Gently side a spoon between the skin and the breast meat to separate the skin from the meat. A spoon works best as it provides just enough pressure to gently pull the skin away from the meat.
Using the same spoon, scoop portions of the herb butter under the skin, evenly dividing the butter between each breast. Then, gently press down on the top of the skin with your fingers to evenly distribute the herb butter underneath the skin.
Coat with dry brine. Evenly sprinkle the outside of the chicken with the kosher salt, gently pressing to help the salt adhere. Then sprinkle the chicken with the dried thyme, sage, and rosemary.
Transfer the chicken to the fridge, uncovered, and chill for 24 hours.
Thirty minutes before cooking, remove the chicken from the fridge and set on the counter to come to room temperature. You’ll notice that the skin looks extra pink, and may appear puckered or desiccated. This is normal!
Heat the oven to 350°F with a rack positioned in the lower third. See Note 2.
Stuff the cavity with the lemon halves, then truss the chicken. Transfer the chicken and trivet or rack to a 10” cast iron skillet or roasting pan. Pour the chicken broth and white wine into the skillet or pan; this will season the gravy and create more liquid for the drippings.
Transfer the chicken to the oven and roast for 20-22 minutes per pound, or until the internal temperature registers 160°F when you insert a thermometer into the thickest part of the breast. See Note 3. Start with 20 minutes per pound, as a brined chicken often cooks more quickly than an unbrined chicken.
Remove the chicken from the oven. Gently lift the chicken using the edges of the rack or trivet and transfer to a cutting board. Loosely tent the chicken with foil to keep warm.
Strain the drippings through a fine mesh strainer into a medium bowl or 4-cup measuring cup. Skim the fat if desired. See Note 4.
Make the gravy. Heat a 3-quart pot over medium heat, add the butter, and heat until it melts then foams. Sprinkle the flour over the melted butter. Use a rubber spatula to work the flour into the butter, mixing until smooth; continue cooking until the roux turns golden brown, 2-3 minutes.
Slowly pour in 2 cups strained drippings, whisking while you pour in a steady stream. Increase the heat to high, bring to a boil, then reduce to a simmer. Cook, whisking occasionally, until the gravy is thickened to your liking, 2-5 minutes. Taste for seasoning and adjust with salt and pepper to taste. See Note 5.
Carve the chicken, first removing the legs and thighs, and then removing and slicing the breast. Serve right away with gravy, and enjoy!
Notes
Note 1. I prefer to use a shallow dish or even a 10” cast iron skillet for the dry brine because it fits more comfortably in the refrigerator.
Note 2. We prefer a consistent 350°F roast, as opposed to a higher start and lower roast, to prevent the herb crust from burning.
Note 3. Always test a whole chicken for doneness using the breast meat thermometer reading. The thighs and legs will cook more quickly than the breast meat, and will therefore reach a safe internal temperature more quickly. That’s okay! Dark meat in the thigh and legs are often tastier and more tender at a higher internal temperature (we prefer an internal temperature of 180-185°F for dark meat). Breast meat is ideal at an internal temperature 165°F, and that is also the safest temperature for chicken consumption. The internal temperature will continue to rise at the chicken rests, so removing it from the oven right at 160-162°F will result in a perfectly cooked whole chicken for both white and dark meat pieces.
Note 4. To skim the fat, lay a paper towel over the liquid until it just touches the surface. The paper towel will absorb the layer of fat on top of the dripping. Discard the paper towel once it’s saturated and repeat as needed until the fat is skimmed.
Note 5. If your chicken doesn’t produce enough drippings, supplement with chicken stock.