Ingredients:

  • 1 whole chicken (3-4 pounds / 1.3-1.8 kg), giblets removed
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 ml) kosher salt
  • 1/2 teaspoon (2.5 ml) freshly ground black pepper
  • 1 lemon, halved
  • 1 head of garlic, halved horizontally
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 medium onion, quartered
  • 1 carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 2 tablespoons (30 ml) rendered chicken fat from the roasting pan
  • 2 tablespoons (30 g) all-purpose flour
  • 2 cups (475 ml) chicken broth
  • 1/2 cup (120 ml) dry white wine (optional)
  • Salt and pepper to taste

Instructions:

  1. Pat the chicken dry inside and out with paper towels.
  2. Season the inside and outside of the chicken with salt and pepper.
  3. Place lemon halves, garlic halves, rosemary, and thyme inside the chicken cavity.
  4. Scatter onion, carrot, and celery in the bottom of the roasting pan.
  5. Place the chicken on a roasting rack in the prepared pan. Rub the skin with olive oil.
  6. Place in refrigerator uncovered for at least one hour for extra crispy skin.
  7. Roast at 425°F (220°C) for 15 minutes, then reduce the temperature to 375°F (190°C) and continue roasting for 1 hour - 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  8. Baste the chicken with pan drippings every 20-30 minutes for extra flavour and moisture (optional).
  9. Let the chicken rest for at least 15 minutes before carving.
  10. Remove chicken from pan and set aside. Place pan on stovetop. Skim fat from pan, reserving 2 tablespoons. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth and wine (if using). Bring to a simmer and cook until thickened, about 5 minutes. Season to taste with salt and pepper.
  11. Carve the chicken and serve with pan gravy and your favourite sides.