Ingredients

1 – 3-4 lbs  chicken
1 lemon – quartered
2 small onions – quartered
Fresh thyme or rosemary
Small carrots (or other veggie)
Butter – at room temperature
Oil
Fresh salt and pepper
White wine and water (1/2 cup of each)

 

The making of...
Preheat oven at 450.

1. Rinse chicken – inside and out. Remember to take the neck out.

2. Place chicken on a cookie sheet or similar and pat dry.

3. In chicken cavity, add: salt, 1/2 the lemon, 1 onion, and fresh pepper. Stuff a number of thyme sprigs.

4. Tie legs together.

5. Rubs lots of soft butter on the chicken, which will make the skin crispy.

6. Salt and pepper the outside.

7. Place carrots and other onion around the chicken. Slice the remainder of the lemon and place around the chicken.

8. Pour a bit of oil over the chicken and rub all over.

9. Place in oven and bake for 50-60 minutes. If top skin is not crispy enough, turn the broiler on, but WATCH IT CAREFULLY!!!

10. Remove from over and let rest 10 minutes.  Place chicken on a plate. Pour juices from cookie sheet pan in a small pot to make a sauce. Turn heat up on high, add 1/2 cup white wine and 1/2 cup water.  Boil for a few moments to thicken and then remove. Pour over chicken.

Compliments to Chef Aline!