Ingredients:

  • 1 whole roasting chicken (approx. 2.3 kg / 5 lbs)
  • 2 tbsp (30 g) Kosher salt
  • 1 tsp (5 g) Cracked black pepper
  • 1 large yellow onion, quartered
  • 1 head of garlic, halved crosswise
  • 1 bunch fresh thyme and rosemary
  • 1/2 cup (115 g) Unsalted butter, softened
  • 1/2 cup (120 ml) Dry Champagne or Brut Sparkling Wine
  • 2 tbsp (30 ml) Extra virgin olive oil
  • 1 tbsp (15 g) Fresh parsley, finely chopped
  • 1 tsp (5 g) Lemon zest
  • 500 g (1.1 lbs) Baby potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 2 tbsp (30 ml) Avocado oil or melted ghee

Instructions:

  1. Pat the chicken extremely dry with paper towels. Rub the entire surface and under the skin with kosher salt and pepper. Stuff the cavity with onion, garlic, and half the herb bunch. Let sit at room temperature for 30 minutes.
  2. In a small saucepan over low heat, whisk the softened butter with champagne, olive oil, lemon zest, and chopped parsley until just melted. Do not boil.
  3. Toss potatoes and carrots with avocado oil and place in a roasting pan. Position the chicken on a rack above the vegetables. Brush half of the Champagne Herb Butter over the bird.
  4. Roast at 425°F (218°C) for 20 minutes. Reduce heat to 350°F (175°C) and continue roasting, basting with the remaining champagne butter every 20 minutes.
  5. Roast until the thickest part of the thigh reaches 165°F (74°C). Remove from oven and let rest for 15 minutes before carving.