Ultimate Roasted Chicken

1. 1

   Remove giblets. Rinse chicken inside and out in cold water. Pat dry with paper towels. Season with salt and pepper inside. Stuff lemon slices, rosemary and garlic into chicken cavity. Truss with kitchen twine; tuck wing tips underneath bird. Smear butter all over the skin. Season skin with salt and pepper.

2. 2

   Place on rack in roasting pan. Roast at 450 with drumsticks facing rear of oven, until internal temp is 165 degrees, approx 50 mins.

3. 3

   Untruss and remove twine. Remove chicken to a platter. Remove rack from pan. Spoon fat out of pan, leaving fond behind. Deglaze pan with 1/2c white wine over high heat, scraping pan with a flat wooden spoon. Bring to a boil and reduce somewhat. Add 1/2T butter to the sauce. Strain sauce if needed. Add salt to taste. Slice chicken and spoon sauce on top.

No additional tips available.