Recipe by Cucina Casalingo
This roasted chicken takes a little preparation and a little patience. Browning the chicken before roasting it gets a little messy. The small hassle is time well spent, though; the flavor is superior to that of more simply prepared roasts.
- 1⁄2 cup extra virgin olive oil, plus
- 4 tablespoons extra virgin olive oil, divided
- 16 white pearl onions, peeled and trimmed
- 5 carrots, peeled and cut into 2-inch pieces
- 4 celery ribs, cut into 2-inch pieces
- 3 garlic cloves, separated and peeled
- 1 3⁄4 teaspoons salt, divided
- 3⁄4 teaspoon ground black pepper, divided
- 1 (4 -5 lb) roasting chickens, rinsed and patted dry
- 1 tablespoon lemon zest
- 2 teaspoons lemon zest
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1⁄2 teaspoon dried thyme
- 1⁄3 cup Chardonnay wine
- 1 cup chicken stock
Directions See How It's Made
- Preheat oven to 450°F
- Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-high heat.
- Add the onions, carrots, celery, garlic cloves, ¾ teaspoon salt, and ¼ teaspoon pepper, and cook, stirring occasionally, for 10 minutes.
- When the vegetables are caramelized, spoon them along the sides of a large roasting pan and set it aside.
- Reduce the burner heat slightly and allow the pan to cool a bit.
- Add 2 tablespoons oil to pan and return the pan to medium-high heat.
- Season the prepared chicken with the remaining salt and pepper, and brown it in the hot oil.
- Transfer the chicken to the center of the roasting pan, carefully cut 1-inch slits into the skin, and pour the pan juices on top of the chicken.
- Very carefully pull open the slits in the skin and rub the lemon zest, parsley, rosemary, and thyme under the skin.
- Add the wine to the skillet and deglaze, scraping up any browned bits from the pan.
- After the wine has simmered for 30 seconds, add the chicken stock and heat through.
- Pour the wine sauce over the chicken. Cover the roasting pan with a lid or tightly sealed foil and roast in the preheated oven for 60-70 minutes, until the chicken tests 170 when a thermometer is inserted in the thigh.
- Allow the chicken to stand at room temperature in the pan for 10 minutes before carving.