This is my go to dish when I’m hosting

Ingredients

• 1 piece Whole Chicken (Butterflied, about 4–5 lb, preferably free‑range)
• 2 Tbsp Olive Oil (Extra‑virgin)
• 2 Tbsp Lemon Juice (Freshly squeezed)
• 2 Tbsp Dijon Mustard
• 2 Tbsp Honey
• 2 tsp Fresh Thyme (Leaves stripped from stems)
• 2 tsp Fresh Rosemary (Leaves stripped from stems)
• 1 tsp Ground Coriander
• 1 tsp Smoked Paprika
• 1 tsp Salt
• 0.5 tsp Black Pepper (Freshly ground)
• 3 cloves Garlic (Minced)
• 2 Tbsp Unsalted Butter (Softened, to be placed under the skin)
• 2 stalks Celery (Chopped)
• 1 large Carrot (Chopped)
• 1 medium Yellow Onion (Quartered)
• 5 cloves Whole Garlic Cloves (Unpeeled, added to roasting pan)
• 1 Tbsp Olive Oil (for vegetables) (Drizzled over vegetables)
• 2 Tbsp All‑Purpose Flour (For roux)
• 2 cup Chicken Stock (Low‑sodium)

Instructions

1. Butterfly the Chicken

   Using kitchen shears, cut along each side of the backbone and remove it. Open the bird, flip it breast‑side up, and press firmly on the breastbone to flatten. Pat the skin completely dry with paper towels.

   Time: PT15M

2. Prepare the Marinade

   In a mixing bowl combine olive oil, lemon juice, Dijon mustard, honey, fresh thyme, rosemary, ground coriander, smoked paprika, salt, pepper, and minced garlic. Whisk until smooth.

   Time: PT5M

3. Butter Under the Skin & Marinate

   Slide softened butter under the chicken breast skin in small knobs. Rub the entire bird with the prepared marinade, making sure to coat both sides. Cover and refrigerate for at least 1 hour (or up to overnight).

   Time: PT1H

4. Prep Vegetables for the Roasting Pan

   Chop celery, carrot, and onion into bite‑size pieces. Leave the whole garlic cloves unpeeled. Toss vegetables with a tablespoon of olive oil and spread them in the bottom of the roasting pan.

   Time: PT10M

5. Preheat Oven

   Preheat the oven to 425°F (220°C).

   Time: PT10M

   Temperature: 425°F

6. Arrange Chicken and Begin Roasting

   Place the chicken skin‑side down on the rack above the vegetables. Roast for 45 minutes.

   Time: PT45M

   Temperature: 425°F

7. Flip and Finish Roasting

   Turn the chicken over so the skin side is up. Continue roasting for another 45 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the breast.

   Time: PT45M

   Temperature: 425°F

8. Rest the Chicken

   Remove the chicken from the oven, transfer to a cutting board, and let it rest for 10 minutes before carving.

   Time: PT10M

9. Make the Gravy

   Place the roasting pan on the stovetop over medium‑high heat. Sprinkle 2 Tbsp flour over the pan drippings and stir to form a roux; cook 1‑2 minutes until lightly golden. Gradually whisk in 2 cups chicken stock, scraping up browned bits. Simmer 5 minutes until thickened, then strain through a fine mesh strainer into a saucepan. Keep warm.

   Time: PT10M

   Temperature: medium‑high

10. Serve

    Carve the butterflied chicken, arrange on a serving platter, drizzle with gravy, and serve alongside roast potatoes and steamed broccoli.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g