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1
Preheat oven to 450u00b0F
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2
Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-high heat.
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3
Add the onions, carrots, celery, garlic cloves, 3/4 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring occasionally, for 10 minutes.
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4
When the vegetables are caramelized, spoon them along the sides of a large roasting pan and set it aside.
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5
Reduce the burner heat slightly and allow the pan to cool a bit.
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6
Add 2 tablespoons oil to pan and return the pan to medium-high heat.
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7
Season the prepared chicken with the remaining salt and pepper, and brown it in the hot oil.
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8
Transfer the chicken to the center of the roasting pan, carefully cut 1-inch slits into the skin, and pour the pan juices on top of the chicken.
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9
Very carefully pull open the slits in the skin and rub the lemon zest, parsley, rosemary, and thyme under the skin.
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10
Add the wine to the skillet and deglaze, scraping up any browned bits from the pan.
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11
After the wine has simmered for 30 seconds, add the chicken stock and heat through.
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12
Pour the wine sauce over the chicken. Cover the roasting pan with a lid or tightly sealed foil and roast in the preheated oven for 60-70 minutes, until the chicken tests 170 when a thermometer is inserted in the thigh.
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13
Allow the chicken to stand at room temperature in the pan for 10 minutes before carving.
