This whole roasted chicken is an elegant meal for a Sunday supper or intimate dinner party. Lemon and garlic are used in both the chicken and the pan sauce, but don’t worry, by the time the chicken is ready, their assertive flavors will have mellowed. Start by stuffing lemons, garlic, and rosemary into the chicken’s cavity. Roast, basting the bird with a rosemary-garlic butter, until the skin is deeply browned and the meat is juicy. Use some of the reserved lemons and rosemary to make a velvety gravy to drizzle over fingerling potatoes, and serve with roasted baby carrots.
For the sauce:
Beverage pairing: Tablas Creek Esprit de Beaucastel Blanc, California. This wine, made in the style of white Châteauneuf-du-Pape from France’s Rhône Valley, brings honey, citrus, flowers, and wild herbs to the table—a gorgeous complement to the herby succulence of the chicken.