1 whole chicken
1 lemon, halved
1 small yellow onion, halved
4 tbsp butter
4 medium yellow potatoes quartered
1 bunch carrots, chopped into 1-inch pieces
1 bunch celery, chopped into 1-inch pieces
1 large yellow onion, chopped
10 cloves garlic
2 cups chicken broth
1 cup white wine
Salt and pepper
Preheat oven to 375F
Pat the chicken dry with paper towels then gently separate the skin from the breast meat and stuff with butter on each side. Season with salt and pepper. Stuff the inner cavity with lemon and the small onion.
In a roasting pan add all of the remaining vegetables along with broth and wine. Season with salt and pepper.
Place the chicken breast side up on top of the vegetable mixture. Roast for two hours until the juices run clear and the internal temperature of the breast reaches 165F.
