Ingredients:

  • 1.9 kg (4.2 lbs) whole roasting chicken
  • 30g unsalted butter, softened
  • 15 ml extra virgin olive oil
  • 10g kosher salt
  • 5g cracked black pepper
  • 1 large lemon, halved
  • 1 head garlic, sliced crosswise
  • 5 sprigs fresh rosemary and thyme
  • 2 large carrots, chopped into thick rounds
  • 1 yellow onion, quartered
  • 120 ml dry white wine

Instructions:

  1. Pat the 1.9 kg chicken completely dry with paper towels.
  2. Rub the 30g softened butter and 15 ml olive oil all over the bird, getting into every nook and cranny. Generously sprinkle the 10g kosher salt and 5g pepper over every inch.
  3. Place the 1 lemon halves and half of the garlic head inside the chicken. Tuck 3 sprigs of the herbs in there as well.
  4. Scatter the 2 large carrots, 1 yellow onion, and the remaining garlic in the bottom of your roasting pan. Pour the 120 ml white wine over the vegetables. Place the chicken directly on top of the veg.
  5. Preheat your oven to 425°F (220°C). Roast the chicken for 15 minutes at this high heat. Look for the skin to start shimmering and turning a light gold.
  6. Reduce the oven temp to 350°F (175°C). Continue roasting for about 1 hour until the skin is deep brown and the legs move easily in their sockets.
  7. Remove the pan from the oven. Transfer the chicken to a warm plate and tent loosely with foil. Let it rest for 15 minutes until the juices have redistributed into the muscle fibers.