I think January gets a bad rap. Time and again, I have listened to friends and family proselytize their hatred for this month, but I could never fully be converted. Sure, it’s cold and dark, but so is Guinness, and man, do I love Guinness. For me, January is one long Sunday. The ecstasy of the holiday buildup has crescendoed like a Saturday night, and we are all left sitting on the couch in a champagne daze. For the next month, we will try to rebuild our bodies, our minds, our wallets—but for now, while we bask in the afterglow of the insanity, take solace that it’s over. You get to sleep well, to eat well, to relax, and nothing says comfort more than a roast chicken dinner.
This recipe is one I sort of cobbled together out of my very rough understanding of what makes food taste good, i.e., butter and salt. A whole chicken can feel daunting, but it is underwhelmingly simple once figured out.
Ingredients:
1 whole organic chicken
½ stick salted or unsalted butter
1 tablespoon olive oil
4 sprigs thyme
2 cloves garlic
1 lemon
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon crushed red pepper
Step 1.
Spatchcock your chicken. This can be done by taking a sharp knife or pair of kitchen shears and cutting out the backbone of the chicken on a cutting board, then flattening it to open the breastbone. This NYT video is a great example.
Step 2.
Once spatchcocked, pat the chicken down with a paper towel and liberally salt. Try to get the salt under the skin. Let it rest in the fridge for 30 minutes.
Step 3.
While the chicken rests, take ½ stick of softened butter and add crushed garlic, the juice of half of your lemon, picked thyme, pepper, onion powder, olive oil, and chili. Mix to combine.
Step 4.
Remove the chicken, place it on a baking sheet or in a cast-iron skillet, and apply the butter, making sure to get it under the skin and into all crevices.
Step 5.
Bake at 400°F for 50–55 minutes, or until the breast registers 165°F. Once at temperature, let rest for 15 minutes before carving and drizzling with the remaining lemon juice.
