Perfect Roast Chicken

By eborsy

Ingredients

• 1 chicken rinsed and patted dry
• 1 1/2 Tbsp Kosher salt
• 2 tsp cracked white pepper
• 1 lemon, halved
• 2 fresh bay leaves
• 6 cloves garlic, roughly chopped
• 4 sprigs rosemary, roughly chopped
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter at room temp.
• 1 cup chicken stock
• 2 Tbsp roasted garlic
• 1 cup dry white wine

Details

Servings 1
Preparation time 15mins
Cooking time 65mins
Adapted from foodnetwork.com

Preparation

Step 1

-Preheat oven to 400 F
-In a roasting pan, add chopped vegetables of choice
-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 the roasting pan

-Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear
-Pour off excess fat from pan and return to heat
-Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan
-Bring to a boil, then reduce to a simmer, until thickened