Roasted Lemon Rosemary Chicken

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READY IN: 1hr 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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