Roasted Lemon Herb Whole Chicken
A seasoned whole chicken sits on top of a savory white wine broth with carrots, onion, and lemon, creating a delicious gravy while roasting.
Ingredients
Cooking Instructions
step 1
Preheat oven to 350 degrees F (180 degrees C). Rinse Whole Chicken (1) and remove giblets. Pat dry with paper towels.
step 2
Mix Poultry Seasoning (2 tsp), Seasoned Salt (1/2 tsp), Dry Mustard (1/2 tsp), Ground Black Pepper (1/2 tsp), Simply Organic Garlic Powder (1 tsp) in a bowl and rub onto the chicken, both outside and inside.
step 3
Stuff chicken with Fresh Rosemary (2 sprigs), Fresh Thyme (4 sprigs), Lemon (1).
step 4
In a 10-inch cast iron skillet, heat up Olive Oil (2 Tbsp) over medium-high heat, about 2 minutes. Sauté Onion (1) for 2-3 minutes until fragrant.
step 5
Stir in White Wine (1/2 cup) and cook until evaporates, about 3-4 minutes. Add Chicken Broth (1 cup) Carrots (6), Lemon (1). Stir well and place the seasoned chicken on top.
step 6
Bake for 1.5 hours to 2 hours until chicken is completely cooked through and the temperature near the bones reaches 165 degrees F (75 degrees C). Baste the chicken with broth and juices a couple times during the roasting process.
step 7
Once chicken is done, transfer the chicken and the vegetables to a serving plate.
step 8
Skim as much fat as possible from the surface of the remaining broth and juices in the skillet with a big spoon and bring it to a boil. Cook until the sauce is thickened, about 10 minutes. Season it with Salt (to taste).
step 9
Slice chicken, serve with vegetables and sauce. Enjoy!
