Ingredients
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4 lbs chicken, washed inside and out and patted dry
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1 orange, cut in quarters
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1 lemon, cut in quarters
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1 medium onion, cut in quarters
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3 garlic cloves (smashed but not cut)
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1 tablespoon butter
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1 tablespoon olive oil
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1 tablespoon kosher salt (1 half for the skin, 1 half for the cavity)
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1 teaspoon dried parsley
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1/4 teaspoon cayenne
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1 cup chicken broth (optional, to add to the bottom of the pan) or 1 cup water (optional, to add to the bottom of the pan)
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1 cup white wine
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2 cups chicken broth
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1 teaspoon butter
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1 teaspoon fresh parsley
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1 teaspoon ground black pepper (1 half for the skin, 1 half for the cavity)
Instructions
- Prepare -- Clean the chicken, rinse and pat dry. Add 1/2 the salt and pepper into the cavity along with the orange, lemon, onion and garlic.
- Mix the olive oil, butter, remaining salt and pepper along with the parsley and cayenne pepper. Brush this all over the chicken.
- I tuck the wings under the chicken and set in a roasting pan on my cut thick onion slices, or celery, or even carrots. If you don't want to use a natural vegetable rack you can use just of baking rack but I just love the flavor the vegetables give the gravy. I do not like to truss or tie my legs together. To me they get done more evenly when not tied.
- Time to bake -- Now I like to add 1 cup chicken broth or you can just use water in the bottom of the pan. It gives a little moisture along with the dripping from the chicken. Heat the oven to 450 degrees and cook the chicken uncovered for about 20 minutes. Reduce to 375 and cook for another 40-60 minutes depending on the size of your chicken. I always remove when the internal temperature reaches 170-175 and the juices will run clear when you stick a knife or fork in the thigh.
- Resting -- Make sure you remove from the pan to a plate and cover with foil. Let rest at least 15 minutes. Temperature will rise to 180 easily.
- Gravy -- First remove most of the grease from the drippings, just use a tablespoon, there shouldn't be too much. Then put the pan on the stove top and on medium heat, deglaze the pan with white wine about 1 cup and scrape up all the drippings. At this point, I still keep all the vegetables I used as the rack still in the pan. Then I add 2 cups of chicken broth and let it reduce 5 or so minutes as the chicken continues to rest.
- I finish by adding a teaspoon of butter and then thickening just a bit with corn starch mixed with just a little water (a slurry) just lightly, I don't want it too thick, and then strain the gravy. I then add a little parsley right at the end (optional). And drizzle over the cut up roasted chicken. It is perfection.