Prep time: 30 min
Ready in: 1 hour, 46 min- 2 hours, 8 min
Serves: 4- 6
Ingredients:
1 tsp. cayenne pepper
2 tsp. paprika 1 tsp. onion powder
2 tsp. salt
1 tsp. pepper
1 (4 1/2- 5 lb.) whole, roasting chicken- giblets removed and discarded
1 T. butter
2 sprigs fresh rosemary- 1 finely chopped, 2 left whole
2 T. fresh thyme- finely chopped
2 T. lemon peel, grated
2 sprigs fresh rosemary- 1 finely chopped, 2 left whole
2 T. fresh thyme- finely chopped
2 T. lemon peel, grated
4 carrots- peeled, chopped
4 celery stalks- chopped
1 medium onion- chopped
7 garlic cloves- peeled, smashed
2- 3 lemon wedges
1- 2 T. olive oil
1/2 c. dry white wine
1 tsp. lemon juice
Directions:
- Preheat oven to 350 and arrange racks to make room for dutch oven
- Mix cayenne, paprika, salt, and pepper well to make a spice rub
Directions:
- Preheat oven to 350 and arrange racks to make room for dutch oven
- Mix cayenne, paprika, salt, and pepper well to make a spice rub
- Pat chicken dry and season outside with spice rub
- Mix butter, chopped rosemary, thyme, and lemon peel
- Mix butter, chopped rosemary, thyme, and lemon peel
- Distribute evenly underneath skin, atop chicken breast
- Stuff the chicken cavity with carrots, celery, onions, 4 cloves smashed garlic, 1 sprig of rosemary, and 2- 3 wedges of lemon
- In a large Dutch oven over high heat, heat oil and add remaining garlic and leaves from remaining sprig of rosemary
- In a large Dutch oven over high heat, heat oil and add remaining garlic and leaves from remaining sprig of rosemary
- Add chicken, breast-side down
- Scatter remaining onion, celery, and carrots around chicken
- Cook until breast is lightly browned, about 5 min
- Flip chicken breast-side up and cook another 6- 8 min
- Add wine, cover with lid, transfer pot to oven, and cook until an instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, about 60- 80 min
- Transfer cooked chicken to carving board, tent with foil, and let rest for 20 min
- While chicken is resting, strain chicken juices from pot through fine-mesh strainer into a glass measuring bowl, pressing on solids to extract liquid
- While chicken is resting, strain chicken juices from pot through fine-mesh strainer into a glass measuring bowl, pressing on solids to extract liquid
- Place veggies in a bowl for serving
- Allow liquid to settle, about 3 min, then pour back into dutch oven and set over low heat
- Carve chicken, adding any accumulated juices to the saucepan
- Carve chicken, adding any accumulated juices to the saucepan
- Stir lemon juice into saucepan
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