Makes 5 to 6 servings. Want a delectable chicken recipe that delivers in taste as well as presentation? I created this one for an event where I needed to serve a crowd. The roasting creates a golden brown skin, and the braising ensures that the chicken is moist. Adding vegetables, such as potatoes and carrots, can transform this dish into a one-pot dinner.
1 (5-pound) whole chicken
2 celery ribs, roughly chopped
1 small onion, sliced
7 cloves garlic, smashed
2 sprigs fresh rosemary
10 sprigs fresh thyme
10 fresh sage leaves
1 tablespoon fine sea salt
¼ teaspoon cracked black pepper
1 tablespoon butter, softened
½ cup dry white wine
1 cup low-sodium chicken stock
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Use poultry shears to cut the backbone out of the chicken. Reserve the backbone and giblets to make gravy for another use.
Turn the chicken skin side up and press down on the breastbone to flatten. Pat the outside skin dry with paper towels.
Place the celery, onion, garlic, rosemary, thyme, and sage in a 9 × 13-inch glass baking dish or shallow casserole dish. Place the chicken on top of the vegetables. Combine the salt and pepper in a small bowl. Gently slide your fingers between the meat and skin of the chicken. Separate as much of the skin from the meat as you can. Season with half of the salt and pepper mixture by grabbing pinches of the seasoning, pushing it beneath the skin, and rubbing it onto the meat. Rub the butter over the skin. Sprinkle the remaining seasoning over the skin. Pour the white wine and chicken stock into the dish.
Place the pan on the top rack of the oven and bake for 55 to 65 minutes, until a meat thermometer inserted into the thickest part of the breast reaches 165 degrees F.
Transfer the chicken to a cutting board and let stand for 10 minutes.
Strain the juices through a mesh strainer into a medium saucepan. Skim off the top layer of fat and discard. Season with salt to taste. Cook over medium-high heat until slightly reduced.
Slice the chicken breast. Serve the chicken slices and pieces with the pan sauce.
Makes 5 to 6 servings.