The Perfect Roast Chicken

It has taken many attempts, but I was finally able to produce a roast chicken that is incredibly moist, crispy, and, most importantly, interesting. The combination of the paprika with the lemon juice and white wine made for a very flavorful dish that packed a little bit of a punch! I baked yukon gold potatoes, onion, celery, and carrots along with the chicken, but any combo of veggies would work. Delicious!

1 whole roasting chicken, 3-5 pounds

2 t paprika

1 t thyme

2 sprigs fresh thyme, divided

1 t coarse sea salt

1 t black pepper

1 lemon, thinly sliced

1 lemon, quartered

2 T plus 1 t extra virgin olive oil

1 pound yukon gold potatoes, quartered

1 large yellow onion, cubed

2 large celery stalks, sliced

2 large carrots, sliced

salt and pepper to taste

For the Gravy:

2 T whole wheat flour

1/2 C dry white wine

1 C low-sodium chicken broth

1 T fresh lemon juice (about 1 lemon)

1 t sugar

Preheat the oven to 425*. Combine the paprika, thyme, salt and pepper in a small bowl. Gently loosen the skin from the meat (you can do this by gently slipping your finger under the skin). Rub about 2/3 of the spice mixture under the skin of the chicken, spreading evenly. Thinly slice one lemon, then gently slip the slices under the skin of the chicken. Rub the remaining spice mixture on the skin of the chicken, then brush with 1 t. olive oil. Insert the lemon quarters and 2 sprigs of thyme into the cavity.

Place all of the vegetables in a large bowl. Toss in 2 tablespoons extra virgin olive oil, then season with salt and pepper. Arrange the vegetables in the bottom of a large baking dish. Place the chicken, breast-side up, on the vegetables. Bake for 10 minutes at 425*, then an additional hour and 10 minutes at 325*. Remove from the oven and let stand for 15 minutes before carving.

While the chicken rests, transfer the drippings from the baking dish into a ziplock bag. Allow the fat to rise to the top of the bag, about 10 minutes. Snip off a tiny portion of one of the corners of the bag, then let the drippings drain into a measuring cup, stopping before the fat. In a saucepan, combine flour and wine. Bring to a boil over low-medium heat, then add the drippings and remaining ingredients. Let simmer until warmed through, about 5 minutes. Serve immediately with the chicken and vegetables.