Calcifer’s Fire-Roasted Chicken

Serves 4 · 20 min prep · 70 min cook

Estimate for one serving

• 520 cal
• 42g protein
• 28g carbs
• 27g fat
• 6g fiber

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Ingredients

• 3.5 to 4 lb whole chicken
• 3 tbsp olive oil
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 6 garlic cloves
• 4 fresh rosemary sprigs
• 6 fresh thyme sprigs
• 1 lemon
• 2 medium yellow onions
• 4 medium carrots
• 1.5 lb baby potatoes
• 2 tbsp butter

Instructions

1. 1Preheat the oven to 425°F and position a rack in the center. Pat the whole chicken completely dry with paper towels so the skin will crisp like a little flame.
2. 2Rub the chicken all over with olive oil, then season generously inside and out with salt, black pepper, and smoked paprika. Stuff the cavity with smashed garlic cloves, half the rosemary and thyme, and the lemon halves.
3. 3Tie the legs loosely with kitchen twine if desired and tuck the wing tips under the body. Scatter the remaining herb sprigs a large rimmed sheet pan.
4. 4Toss the thick onion wedges, chunked carrots, and halved baby potatoes with a drizzle of olive oil, salt, and a few grinds of pepper. Spread them in an even layer on the sheet pan to form a rustic bed.
5. 5Nestle the seasoned chicken breast-side up in the center of the vegetables. Dot the butter in small pieces over the breast and thighs so it melts into golden rivulets.
6. 6Roast for 55 to 70 minutes, rotating the pan halfway, until the skin is deep golden and crackling, the juices run clear at the thigh, and a thermometer in the thickest part reads 165°F.
7. 7Transfer the chicken to a cutting board and tent loosely with foil. Let it rest 10 to 12 minutes so the juices settle. Meanwhile, give the vegetables a gentle toss in the pan drippings and return them to the oven for 5 extra minutes if you want deeper caramelization.
8. 8Carve the chicken into quarters or family-style pieces. Arrange on a warm platter surrounded by the fire-kissed vegetables and spoon any pan juices over the top for a glowing, hearth-side supper.