Dry white wine or chicken broth, ¼cup (2fl oz/60ml)
Roast the chicken
Preheat the oven to 450°F(230°C). Place the chicken, breast side up, on a rack in a large roasting pan. Rub with the rosemary and a generous amount of salt and pepper. Roast for 20 minutes. Reduce the oven temperature to 400°F(200°C) and continue to roast until an instant-read thermometer inserted into the thickest part of a thigh away from the bone reads 170°F(77°C), about 40 minutes longer. Transfer to a carving board and let rest for 10 minutes.
Make the pan sauce
Pour off all but about 1½teaspoons fat from the roasting pan. Place over medium-high heat and add the broth and wine. Bring to a boil and stir, scraping up the browned bits on the pan bottom. Cook until slightly reduced, about 1 minute. Season to taste with salt and pepper. Carve the chicken, top with the sauce, and serve.