Roasted Chicken

Preparation

1. Preheat the oven to 450ºF.
2. In a small bowl, combine half the rosemary, thyme & parsley with the softened butter, using a fork to blend. Season with salt and pepper.
3. Gently loosen the skin from the breast meat. Slide in a small dab of the herb butter. Massage the skin a little to work the butter around. Do the same thing to the skin on the back.
4. Season the cavity with salt, pepper and stuff in the leftover chopped herbs and the garlic.
5. Smear the skin with any remaining herb butter & season with salt & pepper.
6. Tie the legs together with a small piece of butcher's twine & fold the wings under.
7. Over a high flame, heat the grapeseed oil in a heavy, ovenproof sauté or roasting pan until it smokes.
8. Place the bird on its side, searing the leg & breast. Leave it untouched in the pan for about 4 minutes until the skin has turned golden brown.
9. Using a pair of tongs, turn to brown the other breast along with the top and bottom of the bird. Be careful not to pierce the skin with the tongs.

10. At this point add the vegetables and toss to coat in the oil and rendered chicken fat.
11. Add the chicken stock and place the pan in the oven. Roast the chicken for about 40 minutes (for 5-pound birds, I roasted them for 1 hour). If the chicken starts to get too dark, cover it with a loose foil tent. To test for doneness, pierce the joint where the leg connects to the body - the juices should run clear (the internal temp should be 155ºF).
12. Remove the chicken and vegetables from the roasting pan and cover with foil.
13. Place the pan on the stove over high heat. If it seems too oily, remove some of the fat with a spoon.
14. Add the Sauvignon Blanc and deglaze the pan to make the pan sauce.
15. Continue to cook the sauce until it's reduced by half & thickened. You probably won't need to add any flour, although I did add about a tsp of butter right at the end.
16. Carve the chicken and serve with the pan sauce.