Roast Chicken with Rosemary and Lemon

4 servings

  • Chicken 4-pound roasting chicken (giblets removed)
  • 1 lemon cut in half
  • 3 cloves garlic
  • 4 sprigs rosemary
  • Salt and pepper
  • 1 tablespoon virgin olive oil
  • Pan sauce
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon unsalted butter
  • Salt and freshly ground black pepper

Roast: Position rack in center of oven and heat to 450 degrees. Season inside of chicken with salt and pepper. Stuff inside of chicken cavity with lemon, garlic and rosemary. Place in roasting pan with rack, breast side up, and season with salt and pepper. Turn chicken over and drizzle with olive oil, salt and pepper. Roast chicken breast side down for 30 minutes. Turn it over with tongs and continue roasting an additional 30-35 minutes until an instant read thermometer registers 165 degrees in the thigh. Transfer chicken to cutting board and allow to rest for 15 minutes. Sauce: Remove roasting rack from pan. Tilt the pan so that the juices run to one corner. Use a large spoon to skim off as much of the fat as possible. Position pan over large burner on medium high heat. Pour wine into pan. With a wooden spoon, scrape bottom of pan to dislodge any brown bits. Add water and bring to a boil, then reduce heat to simmer. Allow to reduce to about 1/3 cup (8-10 minutes). Take pan off heat and allow to cool 2-3 minutes. Add the parsley and swirl cold butter. Season to taste with salt and pepper.