1.
NOTE: My chicken weighed 3.8lb.
2.
Take the chicken out of the fridge 30-45 mins before cook.
3.
Remove any leftover feather pins. Pat it dry w/ paper towel.
4.
NOTE: DON'T wash the chicken to avoid contaminating the sink
5.
Set the oven rack in the lower third of the oven.
6.
Preheat the oven to 425F.
8.
Generously season with salt and pepper inside the chicken.
9.
Stuff the cavity with garlic/lemon/celery/thyme/rosemary.
10.
Spread and rub the butter all over the chicken.
11.
Sprinkle salt and pepper all over the chicken.
12.
Use kitchen twine to tie the legs together.
13.
Tuck wing tips under the chicken to prevent it from burning.
14.
Place the sliced onions in a roasting pan and pour in wine.
15.
Place the chicken (breast side up) on top of the onions.
16.
Roast the chicken for 15 minutes.
17.
Reduce the oven temperature to 350F.
18.
Add carrots and potatoes around the chicken.
19.
NOTE: Continue cooking for 20 mins per pound.
20.
Baste the chicken with pan juice twice (30 min, 1hr mark).
21.
Roast for 1hr or until the internal temperature is 165F/75C.
22.
NOTE: Check the thickest part of the thigh.
23.
Remove from the oven, and cover with aluminum foil.
24.
Let it rest for at least 20 minutes before carving.
25.
NOTE: This allows the juice to be reabsorbed into the meat.