Decadent French Poulet Rôti with White Wine and Herb Butter

Ingredients

• 1 whole chicken, 3-4 lbs
• 2 tablespoons olive oil
• 1 cup dry white wine
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup unsalted butter, softened
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 cloves garlic, minced

Method

1. 01
   Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels and season with salt and freshly ground black pepper, both inside and out.
2. 02
   In a small bowl, combine the softened butter, chopped parsley, thyme, rosemary, and minced garlic to make the herb butter.
3. 03
   Gently separate the skin from the chicken breast using your fingers, being careful not to tear it. Spread half of the herb butter under the skin of the breast and legs, and rub the remaining butter over the entire chicken surface.
4. 04
   Truss the chicken using kitchen twine to ensure even cooking, then place it in a roasting pan.
5. 05
   Drizzle the olive oil over the chicken and pour the white wine into the pan. This will create a rich, aromatic base for basting.
6. 06
   Roast the chicken in the preheated oven for 60-90 minutes, or until the internal temperature reaches 165°F (75°C), basting every 20 minutes with the pan juices.
7. 07
   Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, ensuring a moist, flavorful chicken.