Ingredients

1 Whole Chicken

2 sprigs Fresh Rosemary

4 sprigs Fresh Thyme

2 Lemons

2 tablespoons Olive Oil

1 Onion

1/2 cup White Wine

1 cup Chicken Broth

6 Carrots

Salt, to taste

2 teaspoons Poultry Seasoning

1/2 teaspoon Seasoned Salt

1/2 teaspoon Dry Mustard

1/2 teaspoon Ground Black Pepper

1 teaspoon Garlic Powder

Instructions

Step 1: Preheat your oven to 350 degrees F (180 degrees C). Rinse the whole chicken and remove any giblets. Pat the chicken dry with paper towels.

Step 2: In a small bowl, combine poultry seasoning, seasoned salt, dry mustard, ground black pepper, and garlic powder. Rub this seasoning mixture all over the chicken, both outside and inside.

Step 3: Stuff the chicken cavity with fresh rosemary, fresh thyme, and one lemon.

Step 4: Heat olive oil in a 10-inch cast iron skillet over medium-high heat for about 2 minutes. Add the chopped onion and sauté for 2 to 3 minutes until fragrant.

Step 5: Pour in the white wine and cook until it evaporates, about 3 to 4 minutes. Then add chicken broth, carrots, and the remaining lemon. Stir to combine and place the seasoned chicken on top.

Step 6: Bake the chicken for 1.5 to 2 hours, or until it is fully cooked and the internal temperature near the bone reaches 165 degrees F (75 degrees C). Baste the chicken occasionally with the broth and juices during roasting.

Step 7: Once cooked, transfer the chicken and vegetables to a serving plate.

Step 8: Skim off as much fat as possible from the broth and juices remaining in the skillet. Bring the mixture to a boil and cook until the sauce thickens, about 10 minutes. Season with salt to taste.

Step 9: Slice the chicken and serve alongside the roasted vegetables and sauce. Enjoy!

Tips & Variations

For extra crispy skin, pat the chicken completely dry and let it sit uncovered in the refrigerator for a few hours before seasoning.

Substitute the white wine with dry vermouth or additional chicken broth if you prefer a non-alcoholic version.

Add other root vegetables like potatoes or parsnips to the roasting pan for a heartier meal.

If fresh herbs aren’t available, use 1 teaspoon each of dried rosemary and thyme instead.

FAQs

Can I use a different cooking method for this chicken?

Yes, you can roast the chicken in a roasting pan instead of a cast iron skillet. Just be sure to baste it regularly to keep it moist.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer; the internal temperature near the bone should reach 165 degrees F (75 degrees C). The juices should run clear when you pierce the thickest part of the thigh.