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1
Prepare chicken Heat oven to 450F.
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2
Remove giblets and liver from cavity; discard (or reserve for another use).
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3
Let chicken rest at room temperature 1 hour.
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4
Trim excess fat from cavity.
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5
Rinse chicken thoroughly under cold water, inside and out, then pat dry, making sure the cavity is as dry as possible.
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6
Season cavity with salt and pepper, then stuff with lemon, rosemary, and garlic.
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7
Rub skin with 2 tablespoons butter.
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8
Truss chicken according to directions on page 113 (or tie legs together with twine).
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9
Season all over generously with salt and pepper.
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10
Roast Place chicken in a large ovenproof skillet or small roasting pan (filled with a rack, if desired; see page 125).
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11
Roast until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 165F, 50 to 55 minutes.
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12
Transfer chicken to a platter.
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13
Let rest 10 minutes.
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14
Make pan sauce Spoon and discard fat from juices in pan; pour accumulated juices in chicken cavity and plate into pan.
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15
Place pan over medium-high heat.
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16
Pour in wine or stock to deglaze pan, stirring and scraping up browned bits with a wooden spoon.
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17
Cook until reduced by half, then pour through a small fine sieve into a liquid measuring cup.
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18
Return to skillet and add 1 tablespoon butter, swirling pan until melted and incorporated.
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19
Carve and serve Carve chicken as directed on page 130, and serve with pan sauce.
