Ingredients

Method

1. 1

   Prep the Chicken: Pat the whole chicken completely dry with paper towels, both inside and out. Season generously all over and inside the cavity with salt. Set aside.

2. 2

   Prep the Vegetables: Peel and chop the carrots into bite-sized pieces. Quarter the onion. Halve the baby potatoes. Cut the lemon in half.

3. 3

   Season the Vegetables: Place the chopped carrots, onions, and potatoes into a large baking dish. Drizzle with olive oil and season with salt, pepper, and all-purpose seasoning. Toss to coat evenly.

4. 4

   Make the Garlic Butter: In a small bowl, combine the softened butter, all-purpose seasoning, salt, pepper, paprika, onion powder, freshly grated garlic, lemon zest, and fresh rosemary leaves. Mix until well combined.

5. 5

   Season and Stuff the Chicken: Place the chicken on top of the vegetables in the baking dish. Stuff the cavity with a quartered onion, fresh rosemary sprigs, and a halved lemon.

6. 6

   Butter the Chicken: Carefully loosen the skin from the chicken breast. Using your fingers or a spoon, spread about half of the garlic butter mixture underneath the skin, ensuring an even layer over the breast meat. Spread the remaining butter all over the outside of the chicken. Drizzle with olive oil and sprinkle with more all-purpose seasoning.

7. 7

   Truss the Chicken: Tie the legs together with kitchen twine or secure them with a skewer.

8. 8

   Add Liquid: Pour the white wine into the bottom of the baking dish around the vegetables.

9. 9

   Roast the Chicken: Bake in a preheated oven at 425°F (220°C) for approximately 1 hour and 30 minutes.

10. 10

    Baste: Every 30 minutes during cooking, baste the chicken with the pan juices.

11. 11

    Check for Doneness: The chicken is done when the internal temperature reaches 165°F (74°C) when a meat thermometer is inserted into the thickest part of the thigh.

12. 12

    Rest and Serve: Let the chicken rest for 10-15 minutes before carving. Serve with the roasted vegetables.