A simple yet impressive one pot roasted chicken that's perfect for any occasion, whether a weeknight dinner or a festive celebration. The chicken is cooked with vegetables and herbs, yielding crispy skin and juicy flavor.
1: Start the night before with a dry brine, covering the chicken with 1/4 cup of kosher salt and leaving uncovered in the refrigerator overnight.
2: Pull the chicken out one hour before cooking to bring it to room temperature.
3: Prepare the potatoes, carrots, celery, and onion; coat with olive oil, salt, juice of 1 lemon, and 1 cup of dry white wine.
4: Place the chicken on top of the vegetables and fill the cavity with herbs, lemon, onion, celery, and carrots.
5: Combine 1/2 cup of unsalted butter with 1 tsp each of chopped rosemary, sage, and thyme; lather over the chicken.
6: Roast uncovered at 425°F for about 2 hours or until internal temperature reaches 165°F-175°F, basing every 15 minutes after 1 hour with additional 1/2 cup of dry white wine.
7: Allow the chicken to rest undisturbed for 10-15 minutes before slicing and serving.
