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Ingredients
- 1 x (6-lb.) whole roasting chicken
- Â Â Kosher or possibly coarse sea salt
- Â Â Cracked black pepper
- 4 sprg fresh thyme (divided)
- 1 Tbsp. unsalted butter, softened
- 1/2 c. chicken stock or possibly broth
- 1/2 c. dry red wine
- 1 lrg carrot, scrubbed and cut into chunks
- 1 med onion, cut into 1/4 inch slices
- 1 Tbsp. unsalted butter (optional)
Directions
- Set the oven rack at the middle level and preheat the oven to 450 degrees.
- Season the cavity of the chicken with salt, pepper and 2 sprigs of the thyme.
- Rub the outside with the softened Tbsp. butter and season with salt, pepper and the leaves of the remaining sprigs of thyme. To loosen leaves, run your thumb and forefinger down the sprig's stem and the leaves should pop off.
- Combine the broth and wine in a measuring c. or possibly pitcher. Scatter the carrot chunks and onion slices on the bottom of a roasting pan.
- Place the chicken, breast side up, on a roasting rack and set it in the pan over the vegetables. Roast for 10 min.
- You will now baste and turn the chicken, roasting it for 10 to 15 min each on its sides and back, to achieve an proportionately browned skin. Follow this timetable:Baste with about 2 Tbsp. of the wine and broth mix and turn the chicken on its side. Baste and roast for 10 min. Baste again and turn the chicken on its other side. Baste and roast for an additional 10 min.
- Lower the temperature to 350 degrees, baste again and roast for 15 min.
- Baste, turn the chicken so the legs are up and continue roasting for 10 min.
- Turn the chicken breast side up and baste. Continue roasting for an additional 40 to 50 min or possibly till done, basting every 10 to 15 min.
- The best test of chicken doneness is to take a temperature reading. A whole roast chicken is done when it reaches an internal temperature of 180 degrees F in the thickest part of the thigh on a meat or possibly instant-read thermometer.
- Transfer the chicken to a carving board and let it rest for 10 to 15 min.
- Pour the accumulated cooking juices and vegetables from the roasting pan into a small saucepan, add in the remaining Tbsp. of butter and place over low heat, keeping the mix hot.
- Carve the chicken and arrange pcs on a serving platter. Pour the sauce through a fine sieve, pressing down on the vegetables with the back of a wooden spoon to extract the liquid, into a warmed sauce boat. Pass the sauce at the table.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 433g | |
| Calories 384 | |
| Calories from Fat 207 | 54% |
| Total Fat 23.52g | 29% |
| Saturated Fat 14.72g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 243mg | 10% |
| Potassium 640mg | 18% |
| Total Carbs 20.54g | 5% |
| Dietary Fiber 4.9g | 16% |
| Sugars 7.98g | 5% |
| Protein 3.55g | 6% |
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