Ingredients:

  • 1 whole chicken (about 4 pounds/1.8 kg), cleaned and patted dry
  • ¼ cup (60 ml) grappa
  • 1 lemon, juiced and zested
  • 4 garlic cloves, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 3 medium carrots, cut into chunks
  • 2 medium potatoes, cut into wedges
  • 1 red onion, cut into wedges

Instructions:

  1. In a large mixing bowl, combine grappa, lemon juice and zest, garlic, rosemary, thyme, salt, pepper, and olive oil.
  2. Place the chicken in the bowl
  3. Preheat your oven to 425°F (220°C).
  4. Remove the chicken from the marinade and let it come to room temperature for about 30 minutes. Truss the chicken using kitchen twine for even cooking.
  5. If using, spread carrots, potatoes, and red onion in a roasting pan. Place the chicken on top of the vegetables.
  6. Roast for approximately 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh. Baste the chicken with pan juices halfway through cooking.
  7. Remove the chicken from the oven and let it rest for 15 minutes before carving.