Herb-Roasted Chicken with Pan Jus
No dish tells you more about a kitchen than a properly roasted chicken. This one rests on a trivet of vegetables so hot air moves underneath it, and the jus is made entirely from what's left in the pan, nothing added.
Method
Dry-brine
Pat the chicken dry, season all over with salt, and refrigerate uncovered for at least 4 hours or overnight.
Prepare the trivet
Scatter the carrots, celery, and onion in a roasting pan and set the chicken on top. Tuck the lemon and herbs into the cavity.
Butter and roast
Rub the softened butter over the skin. Roast at 425°F for 60 to 75 minutes, basting once at the halfway point, until the thigh reads 165°F.
Rest
Transfer the chicken to a board and rest 15 minutes before carving.
Make the jus
Strain the pan drippings into a saucepan, pressing on the vegetables. Add the wine and stock, simmer 8 minutes to reduce slightly, and season to taste.
Carve and serve
Carve the chicken and serve with the warm jus spooned over.
From the kitchen
Dry-brining overnight makes the biggest difference of any step here. If you're short on time, even one hour uncovered in the fridge is worth doing.