Roast chicken recipe1


 1 nice organic chicken

6 tablespoons butter at room temperature

2 or 3 rosemary sprigs .

4 or 5 potatoes

2 or 3 carrots

salt. pepper.

green onion

4 or 5 tablespoons olive oil

1 cup of white wine

1/2 cup chicken stockchicken stock


Prepare the vegetables

peel the carrots and slice them

peel the potatoes and cut in small cubes

"blanche" the carrots for a few minutes
toss the potatoes and carrots with 3 tablespoons olive oil and the remaining of the chopped rosemary

Rinse the inside of the chicken.

Dry the chicken very well

put 2 tablespoons of butter a spring of rosemary and some chopped green onion in the cavity

add some salt and pepper

make a paste with the rest of the butter, some salt and pepper and the chopped rosemary

Introduce the butter paste between the skin and the body of the chicken spreading it around. Rub some of the butter paste on the top of the chicken.

Put the chicken in a large roasting pan and cook in the  preheated oven at 400 degrees F.

Roast for about 15 minutes

Bring the temperature down to 375 degrees F

Add the vegetables around the chicken and continue to cook for 30 to 45 minutes

Check the chicken ounce and a while and toss the vegetables add a little more butter or oil if necessary

The chicken is cooked when the juices run clear when  the thickest part of the thigh is pierced with a knife.

Take the chicken and the vegetables out of the pan

deglaze the pan with the wine and a little  chicken stock

Serve the juice with the chicken and the vegetable