Ultimate Roasted Chicken with Simple Butter Sauce - Instructions Continued
Preheat oven to 475 F. Season the chicken inside and out with salt and pepper. Put the
thyme sprigs, rosemary sprigs and half lemon inside the cavity. Place the chicken on a
rack in a roasting pan. Roast, basting occasionally if you like, until an instant-read
thermometer inserted into the thickest part of the thigh, away from the bone,
registers 170 F, about 45 minutes to 1 hour.
Remove the chicken from the pan and let it rest for 10 to 15 minutes. Let the juices
To make the sauce, strain the cooking juices into a measuring cup or bowl. Place the
roasting pan with the juices in it over high heat and pour in the wine. Cook, stirring
to scrape up any browned bits, 3 minutes. (This is called deglazing.) Add the stock
and continue to cook, 3 minutes more. Remove the pan from the heat and whisk in 2
tablespoons of the butter, whisking until the mixture looks creamy.