Perfect Bite Roast Chicken Dinner

1. Stage

In a large Dutch oven, cover potatoes with water; season with a heavy pinch of salt. Bring to a boil over high heat and cook until potatoes are easily pierced with a paring knife, about 10 minutes. Drain potatoes.

2. Stage

Meanwhile, arrange racks in upper and lower thirds of oven; preheat to 450°. Line a baking sheet with parchment. In a small bowl, combine parsley, rosemary, thyme, 6 tablespoons butter, grated garlic, and 1 teaspoon salt.

3. Stage

Discard any giblets from inside of chicken. Arrange breast side down on a cutting board and pat dry with paper towels. Using kitchen shears or a sharp knife, cut along both sides of spine, cutting through ribs, and remove spine. Flip chicken so breast is facing up. Using the palm of your hand, press into center of breast until you hear breast bone crack and bird is laying flat. Arrange chicken breast side up on prepared sheet so center line of chicken is parallel with short side of sheet. Pat dry with paper towels until skin is completely dry.

4. Stage

Season surface of chicken with pepper and 1 tablespoon salt. With chicken legs facing you, lift skin around base of breast and legs. Using a butter knife, place half of butter mixture beneath skin, smoothing out any large clumps. Rub remaining butter mixture on surface of chicken, then sprinkle surface with paprika. Slice garlic heads in half across the equator. Arrange garlic and lemon slices around chicken. Drizzle with 2 tablespoons oil.

5. Stage

Roast Chicken on upper rack, rotating pan halfway through, until an instant-read thermometer inserted into thickest part of breast registers 165°, about 55 minutes.

6. Stage

Meanwhile, transfer potatoes to a baking sheet. Drizzle with remaining 2 tablespoons oil, season with 1/2 teaspoon salt, and toss to combine.

7. Stage

Roast potatoes on lower rack, flipping halfway through, until crisp and browned on both sides, about 50 minutes.

8. Stage

While potatoes and chicken roast, in a large skillet over medium heat, melt remaining 4 tablespoons butter. Add carrots and cook, turning occasionally with a wooden spoon, until softened, 2 to 3 minutes. Stir in stock, granulated sugar, and 1/2 teaspoon salt. Cover and cook 5 minutes. Uncover and continue to cook, stirring occasionally, until liquid thickens and carrots are cooked through, about 3 minutes more.

9. Stage

In a small saucepan over medium-high heat, bring vinegar to a boil and cook until reduced to about 1/4 cup, 6 to 7 minutes.

10. Stage

Remove chicken from oven, tent with foil, and let rest 10 minutes before carving.

11. Stage

Arrange chicken on a platter. Serve with potatoes, carrots, and balsamic reduction alongside.