Roast Chicken by Tokyo Record Bar

Ingredients

• Chicken: 1 whole chicken, about 3 lbs
• Salt and pepper
• 1 lemon, sliced
• 3 sprigs rosemary
• 3 sprigs thyme
• 3 tbsp butter
• Vegetables: 2 bulbs garlic, tops cut off
• 3 horse carrots, peeled and cut into obliques
• 10–15 medium fingerling potatoes, halved lengthwise
• 4 shallots, peeled and quartered
• 3 celery stalks, cut into 1-inch pieces
• Olive oil, salt, and pepper
• Sauce: ½ cup white wine
• 1 cup chicken stock
• ¼ lb cold butter
• Lemon juice, salt and pepper

Recipe

1. Preheat oven to 425°F. Season the inside of the chicken with salt and pepper. Stuff with lemon slices, thyme, and rosemary. Apply butter evenly to the outside and season with salt and pepper.
2. Toss vegetables in olive oil, season with salt and pepper, and spread in a roasting pan or cast-iron pan. Place chicken on top, nestled so the most skin is exposed to airflow.
3. Roast in the oven. After 15 minutes, turn the oven down to 375°F. Rotate the chicken halfway through cooking. When the thigh reads 165°F (about 45 minutes total), pull it out to rest.
4. Remove vegetables; keep warm. If desired, spread the roasted garlic on bread. Discard the fat from the roasting pan.
5. Heat the pan on medium-high. Add white wine, scraping up browned bits, until reduced by half. Add chicken stock; reduce by half. Stir in cold butter over low heat until emulsified. Strain if desired. Serve over the carved chicken and vegetables.