Ingredients, serves 4
1 (3½ to 4 pound) whole chicken, giblets discarded
salt and pepper
1 Tbsp vegetable oil
1½ lbs red potatoes, unpeeled, cut into 1 inch pieces
1 lb carrots, peeled and cut into 1-inch pieces
4 shallots, halved
3 garlic cloves, minced
1 tsp minced fresh time or ¼ tsp dried
½ cup dry white wine
½ cup chicken broth, plus extra as needed
1 bay leaf
2 Tbsp unsalted butter
1 Tbsp lemon juice
1 Tbsp minced fresh parsley
Directions
Adjust oven rack to lower-middle position and heat oven to 350°. Pat chicken dry with paper towels, tuck wingtips behind back, and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Add chicken, breast side down, and brown lightly, about 5 minutes. Carefully flip chicken breast side up and cook until back as well browned, 6 to 8 minutes; transfer to large plate.
Pour off all but 1 tablespoon fat from pot. Add potatoes, carrots, shallots, and ½ teaspoon salt and cook over medium heat until vegetables are just beginning to brown, 5 to 7 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in wine, broth, and bay leaf, scraping up any browned bits.
Off heat, return chicken, breast side up, and any accumulated juices to pot, on top of vegetables. Transfer pot to oven and cook, uncovered, until breast registers 160° and drumsticks/thighs register 175°, 55 minutes to 1 hour 5 minutes.
Remove pot from oven. Transfer chicken to carving board and let rest for 20 minutes. Using slotted spoon, transfer vegetables to platter and cover with aluminum foil to keep warm.
Discard bay leaf. Pour liquid left in pot into fat separator and let settle for 5 minutes. (You should have ¾ cup defatted liquid; add extra broth as needed to equal ¾ cup.) Return defatted liquid to pot and simmer until it measures ½ cup, 5 to 7 minutes. Off heat, whisk in butter and lemon juice and season with salt and pepper to taste. Sprinkle vegetables with parsley, carve chicken, and serve with sauce.