The BEST EVER Roast Chicken Recipe, garlic-y, butter-y perfection.
Keyword: roast chicken
1 4-5poundroasting chickengiblets removed and patted dry
kosher salt and fresh ground pepper
2lemons cut into quarters
2whole heads of garliccut in half
2spanish onionspeeled and cut into 1/2 inch slices
5sprigs fresh thyme
2sprigs fresh rosemary
3/4cupdry white wine
Preheat oven to 425 degrees.
Season the inside of the chicken with salt and pepper. Place half a lemon and half a head of garlic inside the chicken with a few sprigs of thyme and rosemary. Reserve the remaining lemon, garlic and herbs for later.
Brush the entire surface of the chicken with 2 tablespoons of olive oil. Season liberally with salt and pepper.
Tie the legs together with kitchen twine and tuck the wings under the body.
Place the chicken in the roasting pan breast side up.
Place the remaining lemon, herbs and garlic in a large bowl with the onion. Toss to coat with the remaining olive oil and season with salt and pepper.
Arrange the onions and lemon around the chicken in the roasting pan.
Roast the chicken for approximately 1 hour and 15 minutes or until the juices run clear when you cut between the leg and thigh. Transfer the chicken to a serving platter and cover with foil to keep warm.
Place the pan on the stove and turn the heat to medium-high. Add the wine to the pan and deglaze by using a wooden spoon to scrape the brown bits off the bottom of the pan. Sprinkle the cornstarch over the sauce and cook for 30 seconds.
Add the stock to the pan and cook for 1-2 minutes until the sauce thickens. Stir in the butter and any juices that collected on the serving platter.
Carve the chicken and serve with the lemons, onions and pan sauce.