Weekend Roast Chicken with Pan Sauce

Ingredients

• 1 whole chicken, 3½–4 lb (1.6–1.8 kg)
• 1 tbsp kosher salt (for dry brine)
• 1 lemon, halved
• 4 sprigs thyme
• 2 tbsp unsalted butter, softened
• Freshly ground black pepper
• 1 small shallot, finely minced
• ½ cup (120 ml) dry white wine
• ¾ cup (180 ml) chicken stock
• 2 tbsp cold butter, cubed
• 1 tsp Dijon mustard

Steps

1. 1If you have time, salt the chicken all over (inside and out) and rest uncovered in the fridge for 4 to 24 hours. Otherwise, salt 30 minutes before roasting.
2. 2Heat oven to 450°F (230°C). Pat the chicken very dry. Stuff the cavity with the lemon halves and thyme. Rub the softened butter over the breast and legs. Tie the legs together with kitchen twine if you have it.
3. 3Place breast-up in a cast-iron pan or roasting pan. Roast 50 to 60 minutes, until 160°F (71°C) at the thickest part of the breast and the skin is deeply browned.
4. 4Transfer to a board; rest 15 minutes (it will carry over to 165°F).
5. 5While it rests: pour off all but 1 tablespoon of fat from the pan. Set over medium heat, add the shallot, and cook 1 minute. Pour in the wine, scraping up the brown bits. Reduce by half, then add the stock and Dijon. Simmer until slightly thickened, 2–3 minutes.
6. 6Off heat, swirl in the cold butter a cube at a time. Taste for salt. Carve the chicken and spoon the sauce over the top.