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.... Read More
For this fragrant and robust whole roasted chicken, you cook it almost like you would a turkey, but of course it takes much less time. This is a special main dish for a special occasion or holiday for two to four people. The chicken is flavored with lemon wedges, rosemary sprigs, and garlic accompanied by an easy pan sauce using the chicken's drippings after roasting, and dry white vermouth. You dry the chicken and salt it, letting it sit in the refrigerator for an hour, or preferrably overnight, before stuffing it with the herbs, roasting it, and basting it with a rosemary-lemon-garlic-soy-sauce-olive-oil butter. It would go great with roasted new potatoes and baby carrots.