ROASTED CHICKEN WITH CIPOLLINI

By Clarabell

Ingredients

• 2 T minced fresh rosemary, plus one spring
• 1/4 t kosher salt, plus more, to taste
• 1/4 t freshly ground pepper, plus more, to taste
• 1 chicken, halved, backbone removed
• 5 T olive oil
• 3/4 c dry white wine
• 1 pound cipollini or pearl onions, peeled, trimmed
• 6 garlic cloves, minced
• 1/4 c chicken stock

Preparation

Step 1

In small bowl, combine minced rosemary, 3/4 t salt and1/4 t pepper. Gently loosen skin from chicken. Rub half of mixture under skin. Coat outside of each chicken half with 1 T oil. Rub remaining rosemary mixture over chicken. Place each chicken half in separate sealable plastic bags; add1/4 c wine in each. Refrigerate 2 hours. Remove chicken from bags; reserve marinade. Pat chicken dry. Season with salt and pepper.

Preheat oven to 375 degrees F. In rondeau over medium heat, warm 2 T oil. One at a time, brown chicken halves, breast side down, about 5 minutes. Transfer to plate. Add onions to pan; cook, stirring occasionally, about 20 minutes. Reduce heat to medium- low. Add 1 T oil and garlic; cook 20 seconds. Stir in marinade,1/4 c wine and stock. Add chicken, cover and roast in oven, basing occasionally, until instant read thermometer inserted into thigh registers 170 degrees F; about 1 hour. Transfer chicken to carving board; let rest 20 minutes. Set pan over medium heat. Add rosemary sprig; cook 3-5 minutes. Discard rosemary. Carve chicken; serve with sauce. Serves 4.