Recipe: Simple Roasted Rosemary Lemon Chicken, with Sauce

Ingredients:
1 3.5-lbs Whole roasting chicken (take out but keep whatever offal is included)
2 Lemons (1 cut into eighths, 1 juiced)
1 Medium yellow onion, unpeeled and cut into eighths
6 stalks Fresh rosemary
4 cloves Garlic (3 whole w/ peel on, one peeled and minced)
2 Tbs Butter, unsalted
1 Tbs Kosher salt
1 Tbs Fresh ground pepper
4 Tbs Olive oil

For Sauce:
1 cup Chicken stock
1/2 cup White wine
2 Tbs Lemon juice
Kosher salt
Pepper

Directions:

Pre-heat oven to 425ºF.
Chop finely the leaves of 4 stalks of rosemary and place in small bowl. Mince one garlic clove and add to rosemary bowl. Add salt, pepper, olive oil, and juice of one lemon. Mix with spoon. Set aside. (The beauty of roast chicken is that you can use whatever herbs and spices you might have laying around–parsley, tarragon, dill, oregano–and if you do not have fresh herbs, try and get some but if you absolutely cannot, use smaller amounts of dried herbs... whatever you have on hand!)
Place removed offal (neck, livers, etc.) at the bottom of the roasting pan.
Rinse chicken (inside and out) and pat dry with tons of paper towels. Stuff inside of chicken with cut lemon, onion, whole garlic cloves, and two stalks of rosemary. Carefully creep fingers in between the skin and the breast. Place one tablespoon of butter under the skin over each breast. Rub the outside of the entire chicken with the rosemary mixture. Tie legs together with kitchen string (I often get creative because I never have kitchen string for some reason) and place chicken on roasting rack in roasting pan.
Place chicken in oven for 20 minutes, then reduce heat to 375ºF. Roast for 1.5 hours. Baste chicken every 30 minutes with the juices that gather at the bottom of the pan – the skin will become golden brown and crispy… yum! I don’t have a meat thermometer, but really should invest in one since cutting into the chicken to look for any pink just ends up releasing the juices into the pan instead of keeping it in the meat! But, if you don’t have a thermometer, cut into the thigh—if clear juices run out (not pink), then you’re done! Remove the chicken from the oven and set aside for at least 10 minutes to let juices settle back into the meat.
As the chicken rests, remove and set aside roasted offal for later use in stock. Tilt pan to gather juices in one corner and with a spoon, skim off and discard the clear fat from the top of the puddle. Place roasting pan over stove burner and turn on heat to medium. Add wine and with wooden spoon, scrape bottom and sides of pan to loosen all the baked in goodness. Once wine has reduced and brown bits have been loosened, add chicken stock and lemon juice and reduce to just ½ of original volume. Remove from heat and serve with carved chicken. towels.