Classic Roasted Chicken with Pan Sauce

Alyse Baca 5/4/2026

A great roasted chicken is one of those meals that makes everyone at the table feel taken care of. Golden skin, juicy meat, vegetables that have soaked up every last bit of flavour from the pan...it sounds like a project, but with the right seasoning, it's actually one of the easiest things you can cook.

This is the recipe we built around our brand new Classic Chicken Seasoning, our most-requested blend, and honestly, the one that's been a long time coming. The blend does the heavy lifting: savory depth from garlic and onion, warmth from cumin and cayenne, sweetness to perfectly season the chicken, and just enough sage and oregano to make it taste like you've been at the stove all afternoon. (You haven't. We won't tell.)

The dry brine is the move here, please don't skip it. Even an hour in the fridge makes a noticeable difference. The pan sauce at the end takes maybe five minutes and turns good drippings into something you'll want to put on everything. Make this one tonight, and it'll be in your regular rotation by next week!

Ingredients

1 whole chicken (4-5 lbs)
3 Tbsp Spicewalla Classic Chicken Seasoning, divided
1 tsp Spicewalla Flake Sea Salt, plus more to taste
½ tsp Spicewalla Black Pepper, table grind, plus more to taste
4 Tbsp unsalted butter, softened
2 Tbsp Le Vigne extra virgin olive oil
1-2 pounds baby potatoes
4 medium carrots, cut into 2-inch pieces
1 small yellow onion, quartered
6 garlic cloves, smashed and peeled
1 lemon, halved
1/2 Cup dry white wine (or chicken stock)
1 Cup chicken stock
2 Tbsp unsalted butter, cold, cut into cubes
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Preparation
Dry brine the chicken: Pat your chicken completely dry with paper towels. Season all over with Spicewalla Flake Sea Salt and Spicewalla Black Pepper. Place uncovered on a rack in the fridge for at least 60 minutes, or overnight if you can plan ahead. Trust us, it's worth it.
Pull the chicken from the fridge 30 minutes before cooking. Preheat your oven to 425°F.
In a small bowl, mash together softened butter and 2 Tbsp Spicewalla Classic Chicken Seasoning until fully combined, set aside.
Toss the baby potatoes and carrots with olive oil, the remaining 1 Tbsp Spicewalla Classic Chicken Seasoning, and a pinch of Spicewalla Sicilian Sea Salt and Black Pepper. Spread in a single layer in a large roasting pan or cast-iron skillet. Nestle in the onion and garlic cloves.
Rub the Classic Chicken butter all over the bird, working as much as you can under the skin. Stuff the cavity with the lemon. Tie the legs together with kitchen twine if you have it; this is totally optional.
Set the chicken directly on top of the vegetables and roast for about 1 hour, or until the internal temperature reaches 160°F in the thickest part of the thigh. If the vegetables start to look too dark before the chicken is done, add a splash of stock to the pan.
Remove the chicken from the pan and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 20 minutes.
Make the pan sauce: Place the roasting pan directly on the stovetop over medium-high heat. Add ½ cup dry white wine (or chicken stock) and scrape up all those beautiful browned bits from the bottom of the pan. Let it reduce for 5-7 minutes, then pour in chicken stock. Simmer for about 5 minutes until reduced by about a third. Finish by whisking in 2 Tbs of cold butter until the sauce is glossy and silky. Taste and adjust seasoning.
Carve the chicken and arrange it on a platter alongside the roasted potatoes, carrots, and onions. Optional: add seasonal fresh veggies and herbs!
Spoon the pan sauce straight over the top. Serve immediately and enjoy!