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Recipe Tags:

Food

Recipe Instructions:

1 3 1/2 pound whole chicken
Coarse salt (kosher salt or Maldon salt flakes are what I use)
Freshly ground black pepper, to taste
1/2 cup (120 ml) Lillet, or other dry white wine
2 tablespoons (28 grams) butter, cut into pieces

Directions
Preheat the oven to 475ºF.
Place the chicken in a roasting pan or cast iron skillet (do not use a glass pan, or it'll crack when you add the liquid), breast-side up. Season generously with salt, and pepper. Cook for 20 minutes, then add the wine, butter, plus a 1/2 cup of water to the bottom of the pan.
Continue roasting for 40 to 50 minutes more, basting the chicken with the sauce in the pan every 10 to 15 minutes (and adding more water, as needed), until the chicken's juices run clear and an instant read thermometer inserted in the thigh registers 185ºF.
Remove the chicken from the oven and let sit for 5 to 10 minutes before carving.