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1
Position the oven rack 8 inches from the flame/coil and turn broiler to high.
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2
Crack peppercorns with a mortar and pestle until coarsely ground.
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3
Add garlic and salt and work well.
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4
Add lemon zest and just enough oil to form a paste.
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5
Cut vegetables into pieces and place in a deep roasting pan.
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6
Place chicken on a plastic cutting board breast-side down.
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7
Using kitchen shears, cut ribs down one side of back bone and then the other and remove.
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8
Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out.
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9
Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you.
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10
Loosen the skin at the neck and the edges of the thighs.
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11
Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus.
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12
Drizzle the skin with oil and rub in, being sure to cover the bird evenly.
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13
Drizzle oil on bone side of chicken as well.
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14
Arrange bird in roasting pan, breast up, atop vegetables.
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15
Place pan in oven being sure to leave the oven door ajar.
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16
Check bird in 10 minutes.
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17
If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up.
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18
Cook 12-15 minutes or until the internal temperature reaches 165 degrees.
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19
Juices must run clear.
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20
Remove and place chicken into a deep bowl and cover loosely with foil.
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21
Tilt pan so that any fat will pool at corner.
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22
Siphon this off with a bulb baster.
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23
(This fat is great in vinaigrettes).
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24
Set pan over 2 burners set on high.
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25
Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs.
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26
Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus.
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27
Strain out vegetables and discard.
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28
Slice chicken onto plates or serve in quarters.
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29
Sauce lightly with jus and serve.
