Prep time: 20 minutes
Cook time: 1 hours, 15 minutes @ 450ยบ F
Yields: 4
Additional information:
Adapted from a magazine
Preheat oven to 450* F.
Combine broth and wine in Dutch oven or large pot.
In a large bowl, toss onions, carrots, potatoes, and garlic with olive oil. Season with salt and pepper.
Add half of veggies to pot.
Remove giblets from chicken cavity. Rinse chicken and pat dry.
Rub chicken all over with butter. Season generously with salt and pepper.
Tie legs together with kitchen twine (or thread if you don't have any...).
Place chicken in pot.
Add the rest of the veggies around the chicken.
Bake, uncovered, until chicken's juices run clear when pierced between breast and leg or a thermometer inserted in thickest part of thigh (avoiding bone) registers 165*, about 65-75 minutes.