Basic Roast Chicken

Name: Basic Roast Chicken
Ingredients: 1 4- to 5-poundroasting chicken; 1 medium lemon, quartered; 4 whole unpeeled garlic cloves, smashed; 2 to 3 whole sprigs of fresh herbs, such as thyme, rosemary, or sage; 2 to 3 whole sprigs of fresh herbs, such as thyme, rosemary, or sage; 2 to 3 whole sprigs of fresh herbs, such as thyme, rosemary, or sage; 2 to 3 whole sprigs of fresh herbs, such as thyme, rosemary, or sage; 3 tablespoonsextra virgin olive oil; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; ½ cupwhite wine; ½ cuphomemade chicken or vegetable stock or your favorite canned broth; ½ cuphomemade chicken or vegetable stock or your favorite canned broth; ½ cuphomemade chicken or vegetable stock or your favorite canned broth; Fresh lemon juice; 2 teaspoonschopped mixed fresh herbs, such as parsley, chives, chervil, and basil; 2 teaspoonschopped mixed fresh herbs, such as parsley, chives, chervil, and basil; 2 teaspoonschopped mixed fresh herbs, such as parsley, chives, chervil, and basil; 2 teaspoonschopped mixed fresh herbs, such as parsley, chives, chervil, and basil; 2 teaspoonschopped mixed fresh herbs, such as parsley, chives, chervil, and basil

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Cooking One on One

By John Ash

Published 2004

About

I haven’t talked much about kitchen equipment here, because I don’t want people to think they can’t make a recipe if they don’t have the right pan. Still, having the best tool for the job can make life easier. A roasting pan is a heavyweight metal or Pyrex pan, 2 to 4 inches deep, that should accommodate a rack, which lifts the chicken above the fats and juices and allows the heat to circulate all

Ingredients

Main course
Gluten-free

Ingredients

Method