Roast Chicken

1 whole chicken
4 garlic cloves, finely chopped
3 tablespoons fresh herbs, finely chopped (I used parsley, thyme, and basil)
4 tablespoons butter, at room temperature
2 tablespoons olive oil
freshly ground black pepper
1 lemon, sliced in half
1/2 cup celery leaves
1 onion, roughly chopped
1 carrot, chopped into chunks
1 celery stalk, chopped into chunks
1/4 cup chicken broth
1/4 cup white wine

  1. Preheat the oven to 425°F.
  2. Combine the garlic, herbs, butter, and olive oil in a small bowl. Season well with salt and pepper.
  3. Wash the chicken and dry thoroughly, patting with paper towels.
  4. Season the cavity and outside of the chicken generously with salt and pepper. Stuff the cavity with the lemon, celery leaves, and a few pieces of onion.
  5. Throw the remaining onions, carrots, and celery into a roast pan. This will act as a bed for the chicken.
  6. Rub the entire chicken with the herb butter mixture. Slide your fingers under the skin and stuff some herb butter inside.
  7. Set the chicken on top of the vegetables in the roasting pan. Tuck the wing tips under the body. Pour the chicken broth and white wine into the roasting pan.
  8. Place in the oven and roast until the skin is deep golden brown and crisp, about an hour to an hour and a half. To see if the chicken is done, pierce the chicken in between the leg and thigh with a knife. If the juices run clear, it is cooked. Or remove from the oven when a thermometer reads between 160 and 170 degrees Fahrenheit.
  9. Cover loosely with foil and let sit for 15 minutes before carving.

Serves 4-6.

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