Roasted with fresh herbs, garlic, white wine, and a few spices to create a juicy and flavorful dinner.
– 1 whole chicken – 1/4 cup dry white wine – 4 TBS grass fed butter – 5 cloves garlic – 2 TBS fresh rosemary – 2 TBS fresh oregano – 2 TBS fresh thyme – 1/2 tsp paprika – 1 tsp salt – 2 carrots chopped – 2 stalks of celery chopped – 1 yellow onion quartered
– Preheat the oven to 400° F. Remove the chicken from the packaging and discard the giblets. – Pat dry the chicken with paper towels. Place the chicken in the roasting pan. – Chop the celery, carrots, and the carrots, and place to the side. – In a blender, combine butter, garlic, white wine, rosemary, oregano, thyme, salt, and paprika. Blend until the herbs and garlic are finely chopped. – Begin to coat the chicken with the butter marinade, making sure to get in between the skin and the meat.
– Stuff the cavity of the chicken with the diced carrots, celery, and onion. Whatever is left over can be placed inside the roasting pan. – Place the chicken breast side up in the oven and cook until the chicken has an internal temperature of 165°F. Start to check the temperature after an hour of cooking. – When chicken is done cooking, remove from the oven, and let the chicken rest for ten minutes before serving. Serve with pan drippings and roasted vegetables.