Categories: Main Dishes
Ingredients
- 1 whole “fryer” chicken
- 1 stick butter, at room temperature
- Fresh rosemary sprigs, leaves stripped and chopped
- 1/2 teaspoon minced garlic
- Zest of 2 lemons
- Salt and pepper
- 1 cup of white wine (such as Sauvignon Blanc) Potatoes and carrots (enough to coat the bottom of the dish), chopped
Directions
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Pat chicken with a paper towel until completely dry.
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In a bowl, combine butter, rosemary, garlic, lemon zest and salt.
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Fill the center of the dish with the 1 cup of wine.
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Place the cavity of the chicken over the top so that it sits upright.
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Using your hands, rub the compound butter all over the chicken (it’s going to be messy!).
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In another bowl, coat carrots and potatoes with a tiny bit of olive oil and freshly ground black pepper.
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Place the chicken and veggies in a 425°F oven.
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Bake for about an hour or until golden brown.