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Roast Chicken

Ingredients

  • 1 whole chicken
  • 1 carrot washed and ends trimmed
  • 1 stalk celery washed and ends trimmed
  • 1 large whole onion cut into 3 thick slices
  • 1 lemon cut in half
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • Olive oil
  • Salt and pepper

Instructions

  • Preheat the oven to 350 and remove any bits from inside the chicken if there are any.  Arrange the vegetables on the bottom of the roasting pan or cast iron pot (I use my large Lodge enamled cast iron pot).  I use the slices of onion to rest the chicken on and put everyting else around the outer edges.  
    Massage the chicken with just enough olive oil to make your seasoning stick to the bird and then season it.  I start breast side up because I cook the chicken breast side down first.  Put the lemon halves inside the cavity and pour the wine and chicken broth over the vegetables.  
    Place the seasoned chicken on top and cook for about two hours, flipping the chicken to breast side up two thirds of the way through.  Lightly reseason the breast side of the bird before returning it to the oven.  
    Raise the heat to 400 for the last 15 minutes or so to brown the breast, but only if you need to.  Using convection (if you have that option on your oven range) to roast this chicken will take half the time.  Serve with potatoes, rice, or noodles!