Author Pam - For the Love of Cooking / Original by Café Delites
Equipment
Cast Iron Skillet or Roasting Pan
Meat Thermometer
Ingredients
4lbwhole chickenat room temperature giblets and neck removed from cavity dry
¼cupdry white wine
3tbspbuttermelted
3tbspolive oil
1lemonhalved
3garlic clovesminced
2tbspfresh parsley plus 3 sprigsdivided
Sea salt and freshly cracked black pepperto taste
3garlic clovessmashed
3fresh whole rosemary sprigs
Instructions
Preheat oven to 425 degrees. Coat a large cast iron skillet or roasting pan with cooking spray.
Discard neck from inside the cavity and pat dry with paper towels.
Combine the white wine, melted butter, olive oil, lemon juice, minced garlic, and 2 tbsp fresh parsley; mix until well combined.
Pour the mixture evenly all over the chicken, under the skin of the breast meat, and inside the cavity.
Season the whole chicken liberally on the outside and inside the cavity with sea salt and freshly cracked black pepper, to taste.
Stuff the smashed garlic into the chicken cavity along with the rosemary sprigs, parsley sprigs, and the squeezed lemon halve.
Tie legs together with kitchen string. Place breast-side up into the cast iron skillet or roasting pan.
Place into the oven to roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear, and a meat thermometer inserted into the thickest part of the chicken thigh reaches the temperature of 170 degrees.
Remove from the oven and allow to rest for 10 minutes before carving and serving.
Serve the roasted chicken, drizzled with pan juices and remaining lemon half cut into wedges.