Roast Chicken by Tokyo Record Bar | Kitchen Bridget

Ingredients

• Chicken: 1 whole chicken, about 3 lbs
• Salt and pepper
• 1 lemon, sliced
• 3 sprigs rosemary
• 3 sprigs thyme
• 3 tbsp butter
• Vegetables: 2 bulbs garlic, tops cut off
• 3 horse carrots, peeled and cut into obliques
• 10–15 medium fingerling potatoes, halved lengthwise
• 4 shallots, peeled and quartered
• 3 celery stalks, cut into 1-inch pieces
• Olive oil, salt, and pepper
• Sauce: ½ cup white wine
• 1 cup chicken stock
• ¼ lb cold butter
• Lemon juice, salt and pepper