Classic Herb Butter Roast Chicken with Roasted Potatoes and Green Beans

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Classic Herb Butter Roast Chicken

1. Pat the 4-pound chicken completely dry with paper towels, then let it sit at room temperature for 20 minutes. 20 min
2. Mash together 4 tablespoons softened unsalted butter, 1 tablespoon fresh thyme leaves, 1 tablespoon finely chopped rosemary, 2 tablespoons finely chopped parsley, and 2 minced garlic cloves into a smooth compound butter. 5 min
3. Preheat the oven to 425°F and position a rack in the lower-middle position. 15 min
4. Using your fingers, gently loosen the skin over the chicken breast and thighs and push most of the herb butter underneath; rub the remainder over the entire outside of the bird. 4 min
5. Season the chicken inside and out with 1½ teaspoons kosher salt and ¾ teaspoon black pepper, then stuff the cavity with the 2 halved garlic cloves, the halved lemon, and half the quartered onion. 3 min
6. Drizzle 1 tablespoon olive oil in a roasting pan, scatter the remaining onion quarters in the centre, and set the chicken breast-side up on top. 2 min
7. Roast at 425°F for 55–65 minutes, until the skin is deep golden and a thermometer inserted into the thickest part of the thigh (away from the bone) reads 165°F. 60 min
8. Transfer the chicken to a cutting board and rest, loosely tented with foil, for 10 minutes before carving. 10 min
9. Carve the chicken and arrange on a platter, spooning any pan juices over the top before serving. 5 min

Garlicky Roasted Potatoesbase

1. Cut 1½ pounds Yukon Gold potatoes into 1-inch chunks and toss in a large bowl with 2 tablespoons olive oil, ½ teaspoon garlic powder, ¾ teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon fresh thyme leaves (optional). 8 min
2. Spread the potatoes in a single layer on a rimmed baking sheet, cut-side down where possible, and slide into the 425°F oven alongside the chicken. 40 min
3. Flip the potatoes once at the 20-minute mark and continue roasting until golden and crispy on the edges, about 20 more minutes. 20 min
4. Transfer the roasted potatoes to a serving bowl and serve immediately. 2 min

Sautéed Garlic Green Beansside

1. Trim 1 pound fresh green beans and thinly slice 2 garlic cloves. 5 min
2. Heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in a large skillet over medium-high heat until the butter is foaming. 2 min
3. Timing-sensitive step. Add the green beans and cook, tossing frequently, for 4 minutes until bright green and beginning to blister in spots. 4 min
4. Timing-sensitive step. Push the beans to the side, add the sliced garlic to the centre of the pan, and cook for 30 seconds until fragrant, then toss everything together.
5. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper, remove from heat, and squeeze 1 tablespoon fresh lemon juice over the beans before serving.