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Preheat your oven to 375, and double-check that your oven racks are set far enough apart for your chicken to comfortably sit on the lower rack without grazing the top rack (hey, it can happen!)
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Place the grapes, carrots, onion, lemon and garlic head halves in a large-sized roasting tray. Toss with extra virgin olive oil, sea salt and black pepper. Set aside.
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Combine all ingredients for the butter rub in a small bowl. Set aside.
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Prepare your chicken: Make sure there's nothing in the cavity of the chicken (such a giblets or the neck. If so, save those for chicken stock by putting them in a bag in the freezer!).
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Place the chicken on top of the prepared vegetables in the roasting tray. Pat the chicken dry with a paper towel if needed. If you would like, tie the legs together at the foot joint with kitchen twine at this point. It isn't necessary, but does lend to a more sightly bird when all is cooked up and done!
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Using your fingers, gently separate the skin of the breasts away from the bird, creating a pocket between the muscle and the skin. Work half of the butter rub inside of these two pockets.
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Massage the remaining half of the butter rub onto the top of the skin of the chicken all over--breasts, legs, wings, etc. Work quickly if your chicken is straight from the fridge and still has a chill--the butter will stiffen as it's being worked onto the cold bird!
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Place the roasting tray with vegetables and chicken in the preheated oven, and allow to roast for 1 hour and 15-45 minutes, depending on the size of your bird. If you have a meat thermometer, cook the chicken until a thermometer inserted into the largest part of the bird's thigh registers at 160 degrees fahrenheit.
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Remove the tray from the oven, and allow the roast chicken to sit (you can cover with foil to keep the bird warm) for about 20 minutes before carving.