1 (3-4 lb)Whole chicken
3 tab. olive oil
1 tsp. salt
1/2 tsp. ground pepper
3/4 cup white wine
3/4 cup chicken stock
1/4 cup lemon juice
Heat oven to 425°F.
Rinse chicken and pat dry.
Brush chicken with olive oil. Sprinkle with herbs, salt, and pepper.
Set the seasoned chicken into an oven proof skillet, we prefer cast iron or roasting pan that can be placed over heat while making the pan sauce. Place it in the heated oven for 10 minutes. Pour white wine, chicken stock, and lemon juice over chicken.
After 10 minutes, turn the heat down to 375° F and roast for 15 minutes per pound. Check for doneness with a meat thermometer when there is roughly 20 minutes left.
When the internal temperature of the thickest part of your chicken reaches 165° F and the juices run clear, you can remove the pan from the oven. Remove the chicken onto a plate to rest for 10 minutes.
Cut chicken with carving juices.
Serve warm with the sliced roasted chicken.