Poulet Roti

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   Preheat the oven to 375 degrees. It's good to get the veggies cut and ready to go, and luckily that takes all of about 1 minute, for you just need to halve the lemon and onion and pluck one spring of the rosemary off. Truss/twine the bird. Place the butter (herbed or plain) into the skin cavities. Put 1/2 onion, 1/2 lemon and rosemary in the main cavity. Salt, pepper and butter the outsides. In the roasting pan cut the other half of the onion into half and place it on the rack. Then put the wonderful looking giblets on top. Stick the whole chicken on top of the onion-giblet wonderfulness, pour 1/2 cup of the white wine into the roasting pan and slide into the oven. Let it cook for 30 minutes. After the 30 minutes have passed, crank the heat up to 450 degrees and watch as the sickly looking bird crisps up to a glorious toasted hue. Cook for 25 minutes more. Deglaze and make gravy with nice drippings.

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   (You can also place onions and other root vegetables in the cavity and under the bird for more flavor)

* Per serving · 4 servings · Values may vary.

No additional tips available.