Ingredients
1 whole chicken
1/2 onion (optional)
3 garlic cloves
50 grams of butter
1/2 glass of white wine
1/2 glass of chicken broth
1 lemon
1 tablespoon herbs de Provence
1 tablespoon cornstarch (optional) Olive oil ground black pepper Salt
Method
The first thing is to preheat the oven to 180ºC.
two While the oven is heating up, in the tray in which we are going to bake the chicken, put a splash of oil, spread it with a brush and place the finely chopped onion.
3 Next, in a small bowl, put a little salt, pepper, the Provencal herbs, the softened butter and mix well. Take the chicken, spread the mixture on all sides so that it picks up flavor and place it on the onion. This will give the oven roasted chicken a very rich flavor.
On the other hand, peel the garlic, open it in half, remove the center and place it on the chicken that we will roast.
5 We cut the lemon, we squeeze a part on top of the chicken meat, and the other half we cut in two and place in the tray so that it adds flavor to the roasted chicken during baking. 6 Mix the white wine and chicken broth and pour half into the chicken tray.
We put it in the hot oven and let the chicken cook for about 50 minutes (depends on the size of the chicken, so it’s a good idea to check from time to time).
7 We will check from time to time, and we will water with the rest of the wine and broth so that it does not dry out. At the end, we gratin for 5 or 10 minutes if we want the skin of the oven-roasted chicken to be crispy, and serve!
8 If we want the roast chicken sauce to be thicker, we can put it in a saucepan over medium heat and bind it with a little cornstarch, stirring until it dissolves completely.
