-
1
Place a vertical roaster in the oven and preheat the oven to 400 degrees F.
-
2
While the oven and pan are preheating, combine the onion, carrot, celery, garlic, and thyme in a mixing bowl with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
-
3
Drizzle with 2 tablespoons of the olive oil and then toss thoroughly to combine.
-
4
Set aside.
-
5
Rub the chicken well on all sides with the remaining 2 tablespoons of olive oil, then season well inside and out with the remaining 2 teaspoons of salt and remaining 3/4 teaspoon of pepper.
-
6
Set aside.
-
7
Once the oven and roaster are preheated, carefully remove the vertical roaster from the oven using oven mitts and transfer to a heatproof surface.
-
8
Spoon the seasoned vegetables into the outer well.
-
9
Add the white wine to the inner well of the roaster, then carefully pour the chicken broth over the vegetables in the outer well; take care when adding liquids to the hot pan as it may splatter.
-
10
Position the chicken over the inner well so that it sits securely upright.
-
11
Return hot pan to the oven and allow to cook, undisturbed, until chicken is golden brown, skin is crispy, and an instant-read thermometer inserted into the deepest portion of the thigh registers 165 degrees F, 45 to 50 minutes.
-
12
Remove from the oven and set aside to rest for at least 5 minutes before serving.
-
13
When ready to serve, transfer the chicken to a carving board and cut into pieces.
-
14
Serve the chicken with the vegetables and drizzle with the pan juices.
