Roasted Chicken

1. 1

   Preheat oven to 400 degrees.

2. 2

   Remove fat from around neck and remove third joint of wing.

3. 3

   Season chicken inside and out with salt and pepper.

4. 4

   Stuff basil in cavity and under skin.

5. 5

   Place garlic in cavity.

6. 6

   Truss with twine.

7. 7

   Heat oil in heavy oven-proof pan and brown chicken on both sides.

8. 8

   Spread butter on breast and place the pan in the oven, breast side toward the back.

9. 9

   Bake for 1 hour and 10 minutes, or 20 minutes per pound.

10. 10

    Transfer the bird to a cutting board.

11. 11

    Place the pan over heat and deglaze pan with the wine and then the stock.

12. 12

    Serve with roast summer vegetables or salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.