• Remove the chicken from the refrigerator and allow it to come to room temperature. Remove the packaging and pat dry thoroughly.

  5.5 lb whole chicken

  
  
  
  

While the chicken is coming to room temperature

• Mix the melted butter with the olive oil, white wine, herbs, salt, and pepper. Set to one side to solidify slightly (it won't go totally solid as the wine and oil keep it runnier)

  ¼ cup butter

  3 tablespoon olive oil

  ¼ cup white wine

  1 tablespoon parsley

  1 tablespoon rosemary

  1 tablespoon sage

  1 tablespoon thyme leaves

  1 tablespoon chives

  ½ teaspoon salt

  ½ teaspoon black pepper

  
  
  
  
• Preheat the oven to 200ºC/390ºF.
• Use a dessert spoon to loosen the skin of the chicken.
• Reserve 2 tablespoons of the butter mixture. Spoon the remaining butter mixture under the skin, and then use your hands to distribute it evenly under the skin. Smear the reserved butter over all of the chicken skin.
• Place the chopped carrot, celery, and onion in a roasting tin. Pour the stock over the veg, then place the chicken on top and sprinkle the skin with salt.

  2 carrots

  2 sticks celery

  1 onion

  1½ cups chicken broth

  ½ teaspoon salt

  
  
  
  
• Tie the ends of the drumsticks together and transfer the roasting pan to the middle of the oven.
• Roast for 1 hour.
• Reduce the oven to 330ºF/165ºC.
• Roast for a further 25-35 minutes. (Chicken is cooked when the internal temperature is 165ºF/75ºC or when juices run clear when you pierce the thigh.)
• Rest the roast chicken for 15 minutes – don't cover it.
• Serve with pan juices. You can squash the veg into the juices and then strain or serve it as is.