No-Fail Roast Chicken

Serves: 4   |   Meals:


  • 1 chicken
  • 2 or 3 sprigs rosemary or thyme
  • 1 head of garlic, halved
  • 1/2 onion
  • 1 lemon, quartered
  • 1-2 tbsp plus 1 tbsp butter
  • 1/4 white wine
  • 1 cup chicken stock


  1. Preheat oven to 400F.
  2. Sprinkle chicken cavity with salt and pepper. Place herbs, garlic, onion and lemon in cavity. Rub chicken all over with 1-2 tbsp butter. Sprinkle liberally with salt and pepper.
  3. Place chicken in a roasting pan. Roast, uncovered, basting several times, until chicken is cooked (a good hour [I usually roast for 1.5 hours]). A meat thermometer inserted into the thigh, closest to the body, should read 170F. Transfer chicken to cutting board and tent loosely with foil.
  4. Place roasting pan over medium heat.
  5. Add wine and scrape up bits from bottom. Turn up heat and add the chicken stock. Boil until reduced by half. Stir in remaining 1 tbsp of butter. Simmer a few minutes until the desired thickness. If you want to make a thicker gravy add one to two tablespooons of flour and maybe a bit of french onion soup mix!