Lemon Garlic Roasted Chicken by the Barefoot Contessa

Lemon Roasted Chicken      (The Barefoot Contessa)

5-6 pound chicken (straight from the market, unwrap and salt and pepper it, rewrap and put in the frig over night)

Into the cavity:

1 large bulb of garlic cut in half, don’t remove the skin, just whack it in half

1 lemon, quartered

Tie the legs and tuck the wing.

Season with salt and pepper

In the bottom of a prepared roasting pan (spray it with PAM) put:

1 large onion sliced

4 large carrots, pared and chunked

2 large Yukon Gold potatoes, washed and quartered (skin left on)

Place the chicken on top of the veggies. Pat the breast skin dry with a paper towel.

Melt a stick of butter and brush over the chicken breast , legs and thighs. Drizzle the rest of the melted butter over the veggies.

425F oven for 1 ¼ hours or until the juices run clear when the joint is poked at the leg and thigh.

Remove the chicken  to a cutting board and cover with foil. Return the veggies to the oven for 15 min. more

Carve by removing the leg/thigh sections completely and then cut the joint to separate the two. The breast should be removed as 2 halves and sliced across the grain into 4 pieces. Remove the wings and spread the veggies around the platter.

You can make the gravy.

To the roaster add:

1 C. white wine

½ C. Chicken Stock

Bring to a boil and simmer for 5 minutes or until reduced by half.