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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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from Ingredients:
3 carrots, peeled and cut into thirds |
3 celery ribs, peeled and cut in thirds |
3 onions, peeled and cut into quarters |
1 (3 1/2-4 lb) chicken, rinsed and patted dry |
1 1/2 tablespoons kosher salt |
2 teaspoons white pepper |
1 lemon, halved |
2 bay leaves |
6 garlic cloves, roughly chopped |
4 sprigs rosemary, roughly chopped |
1 tablespoon rosemary, roughly chopped (for gravy) |
2 tablespoons olive oil |
2 tablespoons unsalted butter, at room temp |
1 cup chicken stock |
2 tablespoons roasted garlic |
1 cup dry white wine |
Directions:
1. Preheat oven to 500* F. In a 9x13 roasting pan, add the carrots, celery, and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity. In a small bowl, combine the garlic, rosemary, olive oil, and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in roasting pan. Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. Should register 160*. Remove chicken from the oven and allow to cool for 10 to 15 minute before carving. Pour off excess fat from pan and return to heat. Whisk in stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce heat to simmer. Reduce gravy by half, until thickened. Serve chicken with gravy on the side.
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