Ingredients:

  • 4 lb whole chicken, giblets removed
  • 8 tbsp unsalted butter, softened
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 4 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1 whole lemon, halved
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1/2 cup whole milk, warmed
  • 2 tbsp all-purpose flour
  • 1 cup chicken stock
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken completely dry inside and out using paper towels to ensure crispy skin.
  2. Rub the inside of the chicken cavity with a pinch of salt and pepper, then stuff with smashed garlic, lemon halves, and half of the thyme and rosemary.
  3. Rub 4 tablespoons of softened butter over the entire skin and season generously with the remaining salt and pepper.
  4. Place the chicken breast-side up in a roasting pan. Roast at 425°F (218°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C).
  5. Continue roasting until a meat thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).
  6. Transfer the chicken to a carving board and allow it to rest to redistribute juices.
  7. While the chicken rests, boil the cubed Yukon Gold potatoes until tender. Drain and mash with 4 tablespoons of butter and warmed whole milk until velvety.
  8. Use the pan drippings (fond) in a small saucepan, whisk in all-purpose flour to create a roux, then gradually add chicken stock and simmer until thickened.
  9. Carve the chicken, serve alongside mashed potatoes, and drizzle with the pan gravy, garnished with chopped parsley.