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Preheat your oven to 425°F. Pat the whole fresh chicken dry thoroughly with paper towels. This helps achieve crispy skin.

Stuff the chicken's cavity with the lemon wedges and fresh thyme sprigs (or rosemary).

Season the exterior of the chicken generously. First, sprinkle salt from a height for even distribution, then follow with freshly cracked black pepper, granulated garlic, and paprika. Ensure the entire surface is coated.

Truss the chicken using the 'old-school' method: make a small slit in the skin at the bottom of one chicken leg, and thread the other leg through it. This helps the chicken cook evenly and stay compact.

Coat the bottom of a stainless steel roasting pan with olive oil.

Place the seasoned chicken in the oiled pan. Arrange the small, whole potatoes around the chicken. Season the potatoes with an additional pinch of salt.

Place the pan on the bottom rack of the preheated oven and roast for approximately 1 hour, or until the internal temperature of the thickest part of the thigh reaches 165°F and the skin is beautifully golden brown and crispy.

Once cooked, carefully remove the chicken and potatoes from the oven and transfer them to a serving platter. Tent loosely with foil and let rest for 10 minutes. This allows the juices to redistribute.

While the chicken rests, place the roasting pan, containing the flavorful drippings (fond), on the stovetop over medium-low heat.

Add the dry white wine to the pan to deglaze. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan, incorporating them into the liquid. Simmer for about 2 minutes, allowing the alcohol to cook off slightly.

Add the cold butter pieces to the simmering sauce. Stir continuously until the butter melts and emulsifies, creating a rich, glossy pan sauce. Taste and adjust seasoning if necessary. You can strain the sauce for a smoother consistency or leave it rustic.

Carve the roasted chicken and serve with the potatoes. Spoon the prepared pan sauce generously over the chicken and potatoes.


Preheat your oven to 425°F. Pat the whole fresh chicken dry thoroughly with paper towels. This helps achieve crispy skin.

Stuff the chicken's cavity with the lemon wedges and fresh thyme sprigs (or rosemary).

Season the exterior of the chicken generously. First, sprinkle salt from a height for even distribution, then follow with freshly cracked black pepper, granulated garlic, and paprika. Ensure the entire surface is coated.

Truss the chicken using the 'old-school' method: make a small slit in the skin at the bottom of one chicken leg, and thread the other leg through it. This helps the chicken cook evenly and stay compact.

Coat the bottom of a stainless steel roasting pan with olive oil.

Place the seasoned chicken in the oiled pan. Arrange the small, whole potatoes around the chicken. Season the potatoes with an additional pinch of salt.

Place the pan on the bottom rack of the preheated oven and roast for approximately 1 hour, or until the internal temperature of the thickest part of the thigh reaches 165°F and the skin is beautifully golden brown and crispy.

Once cooked, carefully remove the chicken and potatoes from the oven and transfer them to a serving platter. Tent loosely with foil and let rest for 10 minutes. This allows the juices to redistribute.

While the chicken rests, place the roasting pan, containing the flavorful drippings (fond), on the stovetop over medium-low heat.

Add the dry white wine to the pan to deglaze. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan, incorporating them into the liquid. Simmer for about 2 minutes, allowing the alcohol to cook off slightly.

Add the cold butter pieces to the simmering sauce. Stir continuously until the butter melts and emulsifies, creating a rich, glossy pan sauce. Taste and adjust seasoning if necessary. You can strain the sauce for a smoother consistency or leave it rustic.

Carve the roasted chicken and serve with the potatoes. Spoon the prepared pan sauce generously over the chicken and potatoes.
