TAGS: CUISINE: California Roast Chicken | DIFFICULTY: Easy | COOKING TIME: 1 hour 35 minutes | SERVING SIZE: 3–4 | METHOD: Oven Roasted

Jidori chicken is prized for its deeper flavor, firmer texture, and exceptional skin quality, making it ideal for high-heat roasting. As the skin crisps and the natural juices render into the potatoes below, the chicken develops rich golden flavor balanced by fresh citrus and herbs.

Ingredient List

• 1 Whole Jidori Chicken (3 lb)
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp olive oil

Herb Butter

• 4 tbsp unsalted butter, softened
• 2 garlic cloves, grated
• 1 tbsp parsley, finely chopped
• 1 tsp thyme leaves
• 1 tsp lemon zest

Roasted Potatoes

• 1.5 lb baby Yukon Gold potatoes, halved
• 1 tbsp olive oil
• Kosher salt
• Fresh cracked black pepper

For Serving

• 1 lemon, halved
• Fresh parsley

Process

1. Remove chicken from refrigeration 45 minutes before cooking and pat dry thoroughly.
2. Preheat oven to 425°F.
3. Mix butter, garlic, parsley, thyme, and lemon zest together.
4. Carefully loosen chicken skin and spread herb butter underneath and over the exterior.
5. Season generously with kosher salt and black pepper.
6. Toss potatoes with olive oil, salt, and pepper and place in a roasting pan.
7. Place chicken over potatoes breast-side up.
8. Roast 60–75 minutes until skin is deeply golden and thickest part of the thigh reaches 165–175°F.
9. During the final 10 minutes, roast lemon halves cut-side up until lightly caramelized.
10. Rest chicken 15 minutes before carving.
11. Finish with roasted lemon juice and fresh parsley before serving.