Ingredients

The following ingredients have 6 Servings
  • 1 (3- to 4-pound) whole chicken
  • 1 small lemon or clementine
  • Several sprigs fresh rosemary
  • 1 to 2 large yellow onions
  • 3 to 4 whole firm fruits such as apples, pears, or quince
  • 1 to 2 pounds firm or crisp vegetables such as carrots, Brussels sprouts, potatoes, sweet potatoes, asparagus, mushrooms, or garlic cloves
  • Olive oil
  • Unsalted butter
  • Sea salt and freshly ground black pepper

Instruction

  • Heat the oven to 450°F. Set a rack in the lower-middle of the oven.
  • Remove the chicken from its packaging and thoroughly pat it dry. Place the lemon or clementine inside the cavity along with the whole rosemary sprigs, and truss the legs together.
  • Create a bed of fruits and vegetables in a roasting pan to raise the chicken off the bottom. Chop the onions and a few pieces of fruit into rings, and scatter them over the bottom of the pan. If you're using asparagus or carrots, lay them side-by-side on top of the onions in the center of the pan. Sprinkle the vegetables and fruit generously with salt and black pepper.
  • Set the chicken on top of the bed of fruits and vegetables. Roughly chop and scatter any remaining fruits and vegetables around the chicken.
  • Drizzle the chicken and all the fruits and vegetables with olive oil and sprinkle generously with sea salt. Set a few pats of butter atop the chicken.
  • Place the chicken into the oven and immediately lower the oven temperature to 400°F. Roast for 1 to 1 1/2 hours, until the vegetables are cooked, chicken's skin is golden, and the chicken registers 165°F in the thigh.
  • Transfer the chicken to a cutting board and tent with foil. Let the chicken rest for 15 minutes before carving. While you're waiting, toss the vegetables with the pan juices and transfer to a serving bowl. If desired, make a simple gravy with the leftover bits in the pan.
  • Serve while the chicken and vegetables are warm. Leftovers will keep refrigerated for up to 4 days.