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
- Preheat the oven to 425°F.
- Combine the garlic, herbs, butter, and olive oil in a small bowl. Season well with salt and pepper.
- Wash the chicken and dry thoroughly, patting with paper towels.
- 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.
- Throw the remaining onions, carrots, and celery into a roast pan. This will act as a bed for the chicken.
- Rub the entire chicken with the herb butter mixture. Slide your fingers under the skin and stuff some herb butter inside.
- 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.
- 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.
- Cover loosely with foil and let sit for 15 minutes before carving.