Alan Thrall Oven Roasted Chicken

Executed well, this has a crispy, crunchy skin and interior that’s not stringy. Serve straight from the aluminum pan or cast iron onto a plate.

I frequently use a quarter pan (12x8 pan) with a nonstick rack, or a large cast iron skillet with a non-stick rack on top. Cooking times vary based on the container, so go by the temperature (165º).

Save the chicken carcass and leftover garlic and lemons and such, and make stock.

Ingredients (per chicken)

The Bird

• 1 whole chicken, broken down into parts (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
• Kosher salt
• Black pepper

Herb Butter

• 4–6 Tbsp softened unsalted butter
• ¼ cup olive oil
• 4 cloves garlic, chopped. Use 4 tbsp if using pre-chopped garlic.
• 1 Tbsp fresh sage, chopped. Use smaller quantities if using dried rosemary/thyme etc.
• 1 Tbsp fresh thyme, chopped
• 1 Tbsp fresh rosemary, chopped. - Juice of 1 lemon

Roasting Bed

• 1 yellow onion, chopped
• 2 garlic bulbs, halved crosswise
• Several rosemary sprigs
• 1 lemon, halved and squeezed into pan

Break Down the Chicken

1. Place chicken breast-side up
2. Legs: Slice through skin between leg and body, pop thigh bone out of socket, cut through joint
3. (Optional) Separate thigh from drumstick: Find joint, slice through.
4. Wings: Pop joint, cut through
5. Breasts: Slice down center of breastbone, cut away from carcass

You’ll have: 2 breasts, 2 thighs, 2 drumsticks, 2 wings.

Save carcass for stock if you’re not a savage.

Make the Herb Butter

1. Combine softened butter and olive oil in a bowl
2. Add chopped garlic, sage, thyme, rosemary
3. Squeeze in lemon juice
4. Mix thoroughly

Assemble and Roast

1. Preheat oven to 420°F
2. Scatter chopped onion, halved garlic bulbs, rosemary sprigs, and lemon halves in roasting pan
3. Place wire rack over aromatics (or lay chicken directly on veg)
4. Arrange chicken parts skin-side up: breasts, wings, thighs, drumsticks
5. Season all pieces with salt and pepper
6. Slather herb butter generously — on top of skin and under the skin (especially breasts and thighs)
7. Roast ~1 hour until dark meat registers 165°F internal

Notes

Take extra time for this the first time you are carving up a whole chicken. It gets much faster.

Breasts may finish before dark meat — pull early if needed to avoid dryness

Pan drippings + aromatics make excellent gravy base

Breaking down raw is easier than carving cooked

Check the temp is at or above 165 or so, that’s the signal for doneness, not the time.

Scaling to fill an oven with three chickens