Categories: Chicken

Ingredients

• 3 1/2 to 4 lb. whole chicken
• Sea salt and black pepper
• 1 lemon
• Two 4-inch fresh rosemary sprigs
• 1/2 cup dry white wine
• 2 tbsp unsalted butter

Directions

1. Preheat the oven to 425.

2. Place the chicken in a 9×13-inch roasting pan or large cast-iron skillet, breast-side up and season generously with salt and pepper. Slice the lemon into quarters and stuff the lemon wedges and rosemary sprigs inside the chicken cavity.

3. ast for 20 minutes. Add the wine, butter, and 3/4 cup water to the bottom of the pan. Roast for 40 minutes more, basting the chicken with the pan sauce every 10 to 15 minutes, until the juices run run and registers 165.

4. Let the chicken sit for 5 to 10 minutes before carving.

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