The secret to this super-juicy, flavor-packed roast chicken: slathering a citrusy herb oil rub under the skin. Add tzimmes to the spread to round out your Rosh Hashanah meal.
Step 1
Heat oven to 425°F. In small bowl, stir together orange zest and 1 teaspoon salt until fully incorporated. Add 2 tablespoons oil, chopped thyme, garlic, ginger, cumin, and 1/4 teaspoon pepper. Without tearing, carefully pull skin away from chicken and spread thyme-cumin oil under skin over breasts, legs, and thighs. Drizzle skin with 1/2 tablespoon oil and season with 1/2 teaspoon salt. Fold wing tips back and underneath chicken.
Step 2
In large cast-iron skillet, toss shallots with 1/4 teaspoon each salt and pepper; arrange flat sides down. Top with chicken, breast side up, then stuff orange and thyme sprigs into cavity. Loosely tie legs together with kitchen twine and roast 40 min.
Step 3
Spoon any pan juices over chicken to baste and continue roasting until golden brown and instant-read thermometer inserted in thickest part of thigh registers 155°F to 165°F, 18 to 20 minutes more.
Step 4
Carefully tilt bird to empty any juices from cavity and transfer chicken to cutting board. Let rest at least 10 minutes before carving. Continue roasting shallots until jammy and golden brown, 9 to 12 minutes Serve with tzimmes if desired.
