A seasoned whole chicken sits on top of a savory white wine broth with carrots, onion, and lemon, creating a delicious gravy while roasting.
- 1 whole 5-pound chicken
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 lemons, 1 halved and 1 sliced
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 1/2 cup white wine
- 1 cup chicken broth or chicken bone broth
- 6 carrots, roughly chopped
- Salt to taste
For the chicken rub:
- 2 teaspoons poultry seasoning
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon black ground pepper
- 1 teaspoon garlic powder
- Preheat oven to 350°F.
- Rinse chicken and remove giblets. Pat dry with paper towels.
- Mix chicken rub ingredients in a small bowl and rub onto the chicken, both outside and inside. Stuff the chicken with rosemary, thyme and 2 lemon halves. Set the chicken aside.
- In a 10-inch cast iron skillet, heat up olive oil over medium-high heat, about 2 minutes. Sauté onion for 2-3 minutes until fragrant. Stir in wine and cook until evaporates, about 3-4 minutes. Add broth, carrots and sliced lemon. Stir well and place the seasoned chicken on top.
- Bake for 1.5 hours to 2 hours until chicken is completely cooked through and the temperature near the bones reaches 165°F. Baste the chicken with broth and juices a couple times during the roasting process.
- Once chicken is done, transfer the chicken and the vegetables to a serving plate. Skim as much fat as possible from the surface of the remaining broth and juices in the skillet with a big spoon and bring it to a boil. Cook until the sauce is thickened, about 10 minutes. Season it with salt to taste.
- Slice chicken, serve with vegetables and sauce.
- If you would like to thicken the sauce more, dissolve 1 tablespoon cornstarch in 2 tablespoons cold water and add to the skillet when boiling. Stir until thickened.
- Recipe partially adapted from AllRecipes.
- Serving Size: 1
- Calories: 423
- Sugar: 4g
- Sodium: 356.5mg
- Fat: 28g
- Carbohydrates: 10.8g
- Protein: 29.8g
- Cholesterol: 115mg
Keywords: whole chicken