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1
Preheat the oven to 425F.
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2
To prepare the chicken, trim the excess fat from inside of the chicken cavity.
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3
Season the cavity with the herbes de Provence, bay leaves, salt, and pepper.
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4
Squeeze lemon juice into the cavity and then insert the used lemon quarters.
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5
Rub butter over the skin and season with salt and pepper.
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6
Tie the ends of the drumsticks together with kitchen twine.
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7
Set the chicken in a roasting pan, on a rack if you have one.
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8
Roast the chicken for 15 minutes, then decrease the heat to 350F.
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9
Roast for an additional 15 minutes, then add the carrot and onion to the pan.
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10
Continue roasting, basting occasionally, until the juices run clear when the thickest part of the thigh is pierced with a knife, an additional 30 to 45 minutes.
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11
Remove the chicken to a cutting board and tent loosely with aluminum foil to keep warm.
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12
Using a slotted spoon, remove the vegetables to a warm platter and tent loosely with aluminum foil to keep warm.
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13
To make the sauce, remove all but several tablespoons of the fat from the roasting pan and place the pan over medium heat.
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14
Add the shallots and saute, stirring frequently, until softened, about 2 minutes.
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15
Add the wine and cook until it is reduced by half, 3 to 5 minutes.
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16
Add the chicken stock and increase the heat to high, scraping the skillet with a wooden spoon to loosen the browned bits.
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17
Cook until the sauce is slightly reduced, about 5 minutes more.
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18
Carve the chicken and pour any accumulated chicken juices from the cutting board into the roasting pan.
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19
Decrease the heat to medium.
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20
Whisk in the butter.
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21
Taste and adjust for seasoning with salt and pepper.
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22
Serve the chicken with the sauce on the side.
