Perfect Roasted Chicken and Root Vegetables

READY IN: 2hrs 20mins




  • Preheat the oven to 500°F.
  • You will need a 9 x 13-inch roasting pan with rack. Place roaster on the bottom most oven rack. Reserve the top rack for the roasted root vegetables.
  • Season the chicken both inside and out with the kosher salt and white pepper.
  • In a small bowl, combine the garlic, rosemary, olive oil and butter to make a paste.
  • Rub the chicken both inside and out with the garlic rosemary blend. Place chicken in the roasting pan on a rack to raise it out of the fatty drippings.
  • Pour 1 C water into the roasting pan, NOTE: watch to refill during first 30 minutes of roasting.
  • Squeeze the lemon halves over the chicken and place the rinds inside the cavity.
  • Place the bay leaves, 1 carrot halved, 1 stalk of celery halved and 1/2 onion in the cavity.
  • Pour 1/2 cup of wine inside the cavity.
  • Place the pan in the oven and roast the chicken uncovered at 500° for 30 minutes. Add water to the bottom of the roasting pan as needed. Drippings will burn & smoke!
  • In the mean time, prepare: Roasted Root Vegetables:
  • Combine root vegetables with olive oil, spread on a baking sheet, sprinkle wit salt and bake until chicken is done. They will be carmalized on the bottom.
  • Reduce the oven temperature to 350°, cover with foil tent and continue baking until the juices run clear. To test this, insert a thermometer in the thickest part of a breast meat. It should register at 160 degrees internal temperature.
  • Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving. Cover with a foil tent until ready to carve & serve.
  • Pour off excess fat from pan and return to heat. Whisk in 1 T flour or cornstarch, chicken stock, white wine, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened. Strain if necessary.
  • Serve chicken with mashed potatoes & gravy on the side.