1 whole Chicken (3½ to 5 lbs), rinsed and patted dry
½ yellow onion, cut in half
4 cloves garlic, cut in quarters
2 T Olive oil
6 T butter, melted
½ Meyer lemon, 1 t zest reserved, then cut in half
2 t rosemary, removed from stem and roughly chopped
2 green onion, ends removed and roughly chopped
¼ C Italian parsley, roughly chopped
Salt and pepper to taste
2 yellow onions, cut in half and sliced (for a roasting rack)
1 C Lambert Bridge Chardonnay
Preheat oven to 450°. In a small mixing bowl, combine yellow onion, garlic cloves, lemon, salt and pepper to taste. Mix well and then add 1 T each of melted butter and olive oil. Tuck the wing tips underneath the breast. Stuff the cavity of the bird with onion mixture and truss the legs. Season the outside of the bird with salt and pepper.
In the bowl of a food processor, combine lemon zest, rosemary, green onions, and parsley, pulse to chop. In a stream add remaining butter and olive oil. As soon as everything is combined into a “runny” paste, immediately rub on chicken (this must be done fast so the butter does not solidify). Place chicken in the refrigerator for at least 2 hours and up to 8 hours.
In a roasting pan large enough to hold the chicken, place sliced onions in the bottom of the pan. Place the bird on top of the onions and pour the wine into the pan. Roast for 20 minutes and turn down the heat to 375°, cook 45 minutes more or until juices from the leg run clear. Baste as desired. Once chicken is done remove from oven, and let rest, 10 to 15 minutes. Carve and serve.
In the roasting pan feel free to add potatoes, pearl onions, carrots, root vegetables or any thing else. Also great with mashed potatoes and pan juices.
Pairs well with Lambert Bridge Chardonnay or Merlot