How to make roast chicken? Try this recipe from Chicago Chef William Lara

3 months ago

Chef William Lara, Le Sud Mediterranean Kitchen; 2301 W. Roscoe St.; lesudchicago.com

William Lara became interested in the culinary world at a young age, drawing inspiration from his restaurateur mother and cooking with his siblings in their southern Mexico home.

Chicago provided many venues for Lara to hone his culinary skills including front of house and management skills as assistant general manager at Las Isla Marias, floor manager at Avenue Ale House in Oak Park and operations manager at Grange Hall Burger Bar. Back-of-house experience included line cook at Longman & Eagle, Dusek’s and The Promontory, eventually joining Randolph Tavern as chef de cuisine. He later became sous chef at Chicago Cut Steakhouse and most recently served as chef de cuisine at Amy Morton’s The Barn Steakhouse in Evanston.

As executive sous chef at Le Sud, Lara showcases fresh and flavorful Mediterranean fare, working with local farmers and sourcing seasonal ingredients.

Chef William Lara at Le Sud Mediterranean Kitchen.

Zubaer Khan/Sun-Times

Chef Lara shares one of his favorite holiday recipes:

“Roasted chicken holds a special place in my heart, not just as a dish, but as a symbol of togetherness and celebration. Growing up, roasted chicken was always the centerpiece of our family holiday meals.

“The smell of French herbs, butter, and slow-roasting chicken would fill the house, creating a warmth that brought everyone together. This dish has been passed down through generations, and each time I prepare it, I feel connected to my roots and family traditions.

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“For me, roasting a chicken isn’t just about following a recipe — it’s about the care and attention given to the simple, yet rich ingredients. From seasoning the bird perfectly to ensuring the skin is crispy and the meat tender, it’s a reflection of love and patience. The addition of seasonal root vegetables reminds me of how we would gather fresh produce from the garden, making the meal feel even more personal.

“As a holiday tradition, this roasted chicken represents abundance and gratitude. It’s the dish that brings everyone to the table, where stories are shared, and laughter echoes. It’s comforting, familiar, and, for me, a reminder of the warmth of home and the joy of bringing people together. Serving it to others allows me to share a piece of my family’s tradition, making every holiday gathering a bit more meaningful.”

Roasted Chicken

(Courtesy of Chef William Lara, Le Sud Mediterranean Kitchen)

Yields: Serves 4

Chef William Lara’s signature roasted chicken is served at Le Sud Mediterranean Kitchen.

Zubaer Khan/Sun-Times

INGREDIENTS:

For the whole chicken:
1 medium whole chicken (about 2.75 lbs), skin-on2 tsp salt4 tbsp unsalted butter, at room temperature1 whole lemon, cut into 4 wedges4 garlic cloves, smashed and unpeeled3 sprigs rosemary1 tsp freshly ground black pepperFor the vegetables:
2 cups root vegetables (potatoes, carrots, sweet potatoes, fennel or parsnips), roughly chopped¼ tsp salt¼ tsp freshly ground black pepper2 tbsp extra virgin olive oil1 tsp lemon zest2 garlic cloves, smashed and unpeeled¼ cup chicken broth or red wine (for more flavor than water)For the basting:
4 tbsp unsalted butter2 garlic cloves, peeled and smashed¼ tsp freshly ground black pepper½ tsp Herbs de Provence1 tbsp fresh thyme leaves or parsley (optional for added freshness)

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Inside the dining area of Le Sud Mediterranean Kitchen at 2301 W. Roscoe St.

Zubaer Khan/Sun-Times

INSTRUCTIONS:

1. Dry the chicken thoroughly: It’s crucial to ensure a crispy skin, so focus on drying inside the cavity and under the wings.

2. Optional step: For extra flavor, let the salted chicken rest uncovered in the fridge for 8–24 hours (dry brine). This will further dry the skin and enhance the seasoning.

Flavored Butter: Mix a little finely chopped rosemary and garlic into the butter before placing it under the skin. This will infuse flavor directly into the meat as it roasts. Use only 2 tbsp of butter for this step and reserve the remaining butter for basting. (Instead of using plain butter, you can opt for browned butter for a deeper, nutty flavor. Brown the butter in a small saucepan over medium heat, then cool slightly before using.)

3. Stuff the chicken with the lemon wedges, garlic cloves and rosemary. Consider adding half an onion or a shallot for more depth.

4. Toss the root vegetables with olive oil, salt, pepper, and lemon zest. For added richness, use a bit of melted butter or a spoonful of rendered chicken fat from the bird.

5. Preheat the oven to 425°F. Starting the chicken at a higher temperature helps the skin crisp up more quickly.

6. Roast chicken and vegetables in pan. Use wine or broth to to baste vegetables as needed to maintain their moisture. After 20 minutes, reduce the temperature to 375°F to continue cooking.

Basting: Melt the butter in a saucepan over low heat with smashed garlic, black pepper, Herbs de Provence and thyme. Baste the chicken every 20–25 minutes with this mixture. A final basting can include a squeeze of fresh lemon juice for brightness.

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7. Roast the chicken for about 1 hour to 1 hour and 15 minutes, but check for doneness after 1 hour. The internal temperature should reach 165°F in the thickest part of the thigh.

8. Resting the chicken: After removing the chicken from the oven, let it rest for 10–15 minutes under loose foil. Resting is crucial to allow the juices to redistribute, making the meat juicier.

NOTE: For extra-crispy vegetables, you can return them to the oven while the chicken rests at 425°F for another 10–15 minutes or until golden and crisp.

Chef tips:

Serving suggestion: Consider serving the chicken with a simple gravy made from the pan drippings. Scrape up the browned bits, add a splash of white wine or chicken broth, and reduce until slightly thickened. Strain before serving.

Alternative seasonings: For a different flavor profile, you could swap the rosemary and lemon for a more Mediterranean twist with oregano and sumac.

This recipe emphasizes richer flavor through browned butter, dry brining, and using broth or wine, which enhances the overall experience of a classic roast chicken.

Chef William Lara presents his signature roasted chicken at Le Sud Mediterranean Kitchen.

Zubaer Khan/Sun-Times