Chef's table · HarvestGuide.ca

Perfect Herb Roast Chicken

Ingredients

• 1 whole chicken (about 1.5–1.8 kg)
• Salt (for dry-brining, ideally a day ahead)
• 2 tbsp softened butter
• 1 lemon, halved; a small bunch of thyme and rosemary
• 1 head garlic, halved crosswise
• Pepper; 1 tbsp oil
• Onion, carrot, celery for the roasting bed (optional)

Instructions

1. A day ahead if you can: salt the chicken all over and leave it uncovered on a plate in the fridge to dry-brine and dry the skin.
2. Heat the oven to 220°C. Pat the chicken dry; rub the skin with softened butter and pepper.
3. Stuff the cavity with the lemon, herbs, and garlic. Tie the legs together and tuck the wing tips under.
4. Set the chicken breast-up on a bed of vegetables or a rack in a roasting pan. Roast at 220°C for 15 minutes, then lower to 190°C.
5. Continue roasting until the thickest part of the thigh reaches 82°C on a thermometer (Health Canada guidance), about 1 to 1¼ hours total depending on size.
6. Rest the chicken, loosely tented, at least 15 minutes before carving.

From HarvestGuide.ca — https://harvestguide.ca/recipes/herb-roast-chicken-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.