Whole Roasted Chicken With Rosemary and Root Vegetables

• 4 sprigs fresh thyme
• 4 sprigs fresh marjoram
• 4 sprigs fresh sage
• 2 sprigs fresh rosemary
• 14 cup extra virgin olive oil
• 1 lemon, zest of
• 1 lemon, juice of
• 1 (4 1/2-5 lb) chicken
• fresh ground white pepper, to taste
• 6 garlic cloves, peeled and crushed
• coarse salt, to taste
• 3 tablespoons unsalted butter, melted for basting
• 34 lb carrot, peeled and cut into 2 inch pieces
• 34 lb red potatoes, halved (or quartered if large)
• 2 onions, peeled and quartered
• 2 heads garlic, separated into cloves and peeled (approximately 20 cloves)
• 1 tablespoon olive oil
• coarse salt
• fresh ground white pepper
• 12 cup white wine
• 2 cups chicken stock
• 2 tablespoons unsalted butter
• coarse salt
• fresh ground white pepper
• 2 tablespoons finely chopped flat leaf parsley

1. The chicken: pick the leaves from the sprigs of fresh herbs; chop the leaves.
2. You should have about 1/4 cup packed, chopped fresh herbs; transfer to a small bowl, add in olive oil and lemon juice; whisk to mix.
3. Rub the chicken inside and out with the herb mixture.
4. Season the chicken inside and out with a generous amount of pepper.
5. Combine the garlic cloves and lemon zest; stuff this mixture into the cavity of the chicken.
6. Truss the chicken with kitchen twine and put it in a shallow glass bowl or dish; cover it with plastic wrap and refrigerate for at least 4 hours or overnight.
7. Preheat oven to 425.
8. Remove the chicken from the refrigerator about 15 minutes before roasting and scrape off any excess marinade, being sure to leave a thin coating.
9. Set chicken on a rack in a roasting pan and season it with salt; roast 20 minutes.
10. Decrease oven temperature to 375 and roast chicken for 1 hour, or until cooked through; baste the chicken frequently with melted butter and any marinade remaining in glass dish.
11. Remove chicken from roasting pan, tent with foil and let rest on a plate for 10-15 minutes before carving.
12. The vegetables: preheat oven to 425; put a roasting pan in the oven, preferably a nonstick pan.
13. In a bowl, toss the vegetables with the olive oil and season with salt and pepper; transfer them to the hot roasting pan; roast for about 40 minutes, stirring occasionally, until soft and caramelized; serve hot.
14. Pan saucepour off the fat from the chicken roasting pan, reserving the pan juices.
15. Set the roasting pan over med-high heat and add in the wine.
16. Deglaze the pan, scraping up the browned bits on the bottom; cook until nearly all the wine is evaporated, about 4 minutes.
17. Add in the chicken stock and any juices that have accumulated from the resting chicken.
18. Transfer the liquid to a saucepan and cook over high heat for 15-20 minutes, until the stock is reduced by half and is slightly thickened and richly flavored.
19. Add any collected juices from the chicken platter to the sauce; swirl the butter into the sauce to enrich it.
20. Season with salt and pepper, then stir in the parsley.
21. Cut and remove the string from the chicken using a very sharp knife, and transfer the whole chicken to the center of a large platter; spoon the roasted vegetables around the outside of the platter; serve the pan sauce on the side.

thyme, marjoram, sage, rosemary, extra virgin olive oil, lemon, lemon, chicken, fresh ground white pepper, garlic, salt, unsalted butter, carrot, red potatoes, onions, garlic, olive oil, salt, fresh ground white pepper, white wine, chicken stock, unsalted butter, salt, fresh ground white pepper, flat leaf parsley

Taken from www.food.com/recipe/whole-roasted-chicken-with-rosemary-and-root-vegetables-331565 (may not work)