Roasted Lemon Rosemary Chicken
This roasted chicken takes a little preparation and a little patience. Browning the chicken before roasting it gets a little messy. The small hassle is time well spent, though; the flavor is superior to that of more simply prepared roasts.
Steps
Preheat oven to 450f.
Heat 2 tablespoons of the olive oil in a large , heavy skillet over medium-high heat.
Add the onions , carrots , celery , garlic cloves , teaspoon salt , and 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 .
Ingredients
extra virgin olive oil, white pearl onions, carrots, celery ribs, garlic cloves, salt, ground black pepper, roasting chickens, lemon zest, fresh parsley, fresh rosemary, dried thyme, chardonnay wine, chicken stock