Rosemary & Lemon Roasted Chicken with Gravy

Name: Rosemary & Lemon Roasted Chicken with Gravy
Yield: serves: 4 to 6
Ingredients: 3 sprigs of fresh rosemary, leaves finely chopped; Pinch of crushed red pepper; 2 lemons, zested and juiced; 4 cloves garlic, 2 smashed and finely chopped, 2 just smashed; Kosher salt; Extra virgin olive oil; 1 4 1/2- to 5-pound chicken; 2 onions, cut into 1/2-inch dice; 2 celery ribs, cut into 1/2-inch dice; 2 carrots, cut into 1/2-inch dice; 1 quart chicken stock (see page 85); 1/4 cup all-purpose flour; 1/2 cup dry white wine

December 9, 2011

Even the simplest roasted chicken always seems like a special dinner to me. I’m not sure why; maybe it’s because making a whole bird is like having a mini-Thanksgiving. The irony, of course, is that Thanksgiving is a huge deal and a ton of work, while there are few dinners faster or easier than roast chicken. All you have to do is buy a nice bird, lube it up, shoot it in the oven, and voilà! You have a beautiful chicken dinner. Add some gravy to that and mmmmm . . . Just for the record, I’m not a gravy strainer, but if you are, knock yourself out!

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