Ingredients:

  • 1 (3-4 pound) whole chicken, preferably free-range (1.4 - 1.8 kg)
  • 1 tablespoon kosher salt (15 ml)
  • 1 teaspoon freshly ground black pepper (5 ml)
  • 1 lemon, zested and halved (1 lemon)
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons chopped fresh rosemary (30 ml)
  • 2 tablespoons chopped fresh thyme (30 ml)
  • 4 cloves garlic, minced (4 cloves)
  • 1 small onion, quartered (1 small onion)
  • 2 carrots, roughly chopped (2 carrots)
  • 2 celery stalks, roughly chopped (2 celery stalks)
  • 2 tablespoons all-purpose flour (30 ml)
  • 2 cups chicken broth (475 ml)
  • 1/4 cup dry white wine (such as Sauvignon Blanc - 60 ml)
  • 2 tablespoons unsalted butter (30 ml)
  • 1 tablespoon lemon juice (15 ml)

Instructions:

  1. Pat the chicken dry with paper towels. Season generously inside and out with salt and pepper. If brining, brine first.
  2. In a bowl, combine lemon zest, olive oil, rosemary, thyme, and garlic.
  3. Rub the herb mixture all over the chicken, including under the skin of the breast. Stuff the cavity with the lemon halves, onion, carrots, and celery.
  4. Place the chicken on the rack in the roasting pan. Roast in a preheated oven at 425°F (220°C) for 15 minutes, then reduce the heat to 375°F (190°C) and continue roasting for another 45-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste with pan juices every 20 minutes.
  5. Remove the chicken from the oven and let it rest for 15 minutes before carving. Tent loosely with foil.
  6. While the chicken rests, remove excess fat from the roasting pan, leaving about 2 tablespoons. Place the roasting pan on the stovetop over medium heat. Whisk in the flour and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
  7. Gradually whisk in the chicken broth and white wine (if using). Bring to a simmer and cook until thickened, about 5-7 minutes. Stir in the butter and lemon juice. Season with salt and pepper to taste. Strain the gravy through a fine-mesh sieve for extra smoothness (optional).
  8. Carve the chicken and serve with the pan gravy.