Ingredients
- 1 whole 4- to 7-pound chicken, giblets and neck removed
- • 2 tablespoons olive oil
- • Salt and freshly ground black pepper
- • 2 tablespoons butter, softened
- • 1 cup chicken broth
Preparation
Step 1
1. Preheat the oven to 375° F. Rinse the chicken inside and out, and pat dry. Brush the skin with the oil, and season the chicken inside and out with salt and pepper. Gently loosen the skin around the chicken breast, and slide half the butter under the skin on each breast half. Using a paring knife, poke a hole in the skin of the cavity just below each leg, and gently tuck the end of each leg into its corresponding hole.
2. Place the chicken breast-side up on a roasting pan fitted with a rack, and roast in the oven for 30 minutes, basting once or twice with the juices, fat and broth in the pan. Increase the oven temperature to 450° F, and cook for another 30 to 45 minutes, until the juices run clear from the thickest part of the thigh, or when an instant-read thermometer inserted into the thickest part of the thigh reads 170° F. A 4-pound chicken will take about 1 hour; add 8 minutes for each additional pound. Serves 4 to 8.
Note: Roasting the chicken at 450° F may create some smoke, so be sure to keep a window cracked open or turn on your kitchen's exhaust fan if necessary.
Wine-Tuning Tips
For spicy wines: Garnish with smoked sea salt after carving. Or, rub the chicken skin with a combination of equal parts chile powder and cumin before roasting.
For tannic wines: Drizzle the roast chicken with high quality olive oil or white truffle oil. Or, add 1/3 cup white wine to the pan while roasting the chicken, deglaze the pan with 1/2 cup chicken broth after the roasting is done, reduce slightly, and whisk in 1 tablespoon butter or 2 tablespoons heavy cream to finish the sauce. Serve alongside the chicken.
For wines with a high percentage of alcohol: Peel and cut 2 or 3 large onions into quarters, and roast them in the pan with the chicken. After roasting, transfer to a food processor or blender, and puree with olive oil, a splash of high quality balsamic vinegar and salt to taste. Serve as a condiment alongside the chicken.
For acidic wines: Serve a wedge of lemon alongside the chicken. Or, drizzle the chicken with high quality balsamic vinegar before serving. Or, serve with a pickled vegetable chutney or relish.