Geoffrey Zakarian's Roasted Chicken

• 1 4-pound chicken kosher or natural
• 1 teaspoon of celery salt
• 1 teaspoon of black pepper ground
• 2 sprigs thyme
• 2 sprigs rosemary
• 4 cloves of garlic lightly crushed
• 1 lemon cut in eighths
• 1 teaspoon sweet paprika
• 1 tablespoon olive oil
• 2 tablespoons white wine
• 4 tablespoons soft butter
• Salt and pepper

• Marscarpone
• Equal parts tarragon, thyme and parsley

• 1 roasting pan
• 1 375-degree oven
• Cooking twine

Season the chicken cavity with thyme, rosemary, garlic, lemon, salt and pepper. Loosen skin from meat with fingers starting at back end of chicken and spread filling under the skin. Tie drumsticks together. Place the oil in a large ovenproof sauté or roasting pan, can cook on one side until brown and continue to rotate and brown on other side, this should take about 5 minutes per side. Reposition chicken right side up, dot the chicken with the remaining butter and place in oven. After 15 minutes remove, pour wine over and baste, then put back in oven quickly. Baste the chicken every 15 minutes until done when the internal temperature reaches 158 degrees or the juices in the thigh run clear. Allow the chicken to rest for 15 minutes before carving. Serve with jus from the pan and a piece of crusty bread.

 

Tips:

• Make sure chicken is room temperature when starting process.
• Make sure you let chicken rest at least 15 minutes before you carve.