Chef Rachel’s Roasted Chicken | JUSTIN Winery

Ingredients

• ½ cup butter
• 2 tablespoons garlic, minced
• 1 tablespoon thyme, minced, stems reserved
• 1 tablespoon rosemary, minced, stems reserved
• 1 tablespoon parsley, minced, stems reserved
• 1 teaspoon oregano, minced, stems reserved
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 5–7 lbs. chicken (whole)
• 1 lemon or orange, cut in half
• Reserved stems from herbed butter paste
• 1 head fennel, cut into 4 pieces
• 1 carrot, peeled and cut into thirds
• 1 celery stick, cut into thirds
• ½ onion, quartered
• 4 cloves garlic (or a half head of garlic)
• 1 teaspoon white pepper, freshly cracked
• 1 tablespoon California extra-virgin olive oil
• 4 carrots, cut into bias or 1" pieces
• 1 cup onions or pearl onions
• 1 cup small summer potatoes
• 2 cups mixed vegetables (green beans, brussels sprouts, summer squash, and fennel)
• 2 tablespoons rosemary, minced
• 2 tablespoons thyme, minced
• 2 tablespoons parsley, minced
• Sea salt to taste