Roasted Lemon Rosemary Chicken - cooking recipe

Ingredients

1/2 cup extra virgin olive oil, plus
4 tablespoons extra virgin olive oil, divided
16 white pearl onions, peeled and trimmed
5 carrots, peeled and cut into 2-inch pieces
4 celery ribs, cut into 2-inch pieces
3 garlic cloves, separated and peeled
1 3/4 teaspoons salt, divided
3/4 teaspoon ground black pepper, divided
1 (4 -5 lb) roasting chickens, rinsed and patted dry
1 tablespoon lemon zest
2 teaspoons lemon zest
1 tablespoon fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1/2 teaspoon dried thyme
1/3 cup Chardonnay wine
1 cup chicken stock

Preparation

Preheat oven to 450\u00b0F
Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-high heat.
Add the onions, carrots, celery, garlic cloves, 3/4 teaspoon salt, and 1/4 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 chicken stock and heat through.
Pour the wine sauce over the chicken. Cover the roasting pan with a lid or tightly sealed foil and roast in the preheated oven for 60-70 minutes, until the chicken tests 170 when a thermometer is inserted in the thigh.
Allow the chicken to stand at room temperature in the pan for 10 minutes before carving.