Butterflied Roast Chicken with Lemon and Rosemary

Ingredients

• 1 tablespoon olive oil , or as needed
• 1 whole chicken , 3 pound
• kosher salt and ground black pepper to taste
• 1 lemon , sliced into rounds
• 4 sprigs fresh rosemary
• 0.5 cups white wine

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.

2. 2

   Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.

3. 3

   Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

4. 4

   Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.

5. 5

   Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.