Ingredients
w
3 lb whole chicken cut into half
d
1 cup dry red wine
c
2 cup chicken stock
C
2 Celery stalks
M
1 Medium carrot
m
2 medium shallots
S
6 Sprigs fresh thyme
S
3 Sprigs fresh rosemary
s
6 sage leaves
g
8 cloves garlic
L
¼ cup Lawry's herb & garlic marinade
c
2 tbsp chicken bouillon
c
1 tsp cracked pepper
s
1 tsp salt
s
2 tsp smoked paprika
o
¼ cup olive oil
B
6 tbsp Butter
L
1 Lemon
w
2 tbsp white distilled vinegar
Directions
1
Preheat oven on 400 for 30 minutes
2
To clean the poultry, add it to a large bowl remove any loose hanging skin, the tail, and feather. Just the loose skin, not all of it. Squeeze lemon juice onto it and vinegar. Rub chicken with lemon and rinse with cold water. Pat dry.
3
Add chicken to a large bowl to marinate, add Lawry's marinade. salt, pepper, chicken bouillon, and smoked paprika. Rub all over and let it marinade for at least one hour.
4
To prepare the veggies start by washing, trim and peeling. Cut carrots and celery into thick baton cuts, and cut shallots into halves.
5
Using an oven safe skillet add olive oil, sear chicken on both side skin first for 2 minutes, switching the other side for another minutes. Lower the heat and add the veggies, garlic, celery, carrots and shallots followed by the red wine and chicken stock. Turn off the heat add the herbs and butter. Roast for 35 minutes uncovered. Once chicken has finished cooking remove from heat and let it cool down for 5 minutes before serving.
