Perfect Roast Chicken with Lemon Herb Pan Sauce

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  4 lbs Chicken, Whole
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  2 tbsp 2 tablespoons kosher salt
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  1 tsp 1 teaspoon freshly cracked black pepper
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  2 tsp Garlic powder
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  6 Garlic(18g)
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  1 tsp Thyme, Dried
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  1 cup Wine, White, Dry
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  6 tbsp Unsalted Butter
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  1 tbsp Lemon Juice, Fresh
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  3 tbsp Parsley, Fresh

Instructions

1. 1Pat the whole chicken completely dry inside and out. Season all over, inside and out, with the kosher salt, black pepper, and garlic powder. Set the chicken breast side up in a large ovenproof skillet.
2. 2Preheat the oven to 450°F with a rack in the center position. Roast the chicken for 10 minutes, then reduce heat to 375°F and continue roasting 15 minutes per pound, until the internal temperature at the thickest part of the thigh reaches 165°F on an instant-read thermometer and juices run clear.
3. 3Transfer the chicken to a cutting board and let rest for 15 minutes.
4. 4While the chicken rests, pour the pan drippings into a small saucepan and place over medium heat. Tip slightly and skim the oily fat off the top. Add the fresh garlic and dried thyme, cooking for about 1 minute over medium heat until fragrant.
5. 5Pour in the white wine and scrape up any browned bits from the bottom of the pan. Increase heat to medium-high, bring to a boil, then reduce to a simmer. Cook for 8–10 minutes until the wine is reduced by half.
6. 6Remove the pan from heat. Stir in the butter, lemon juice, and fresh parsley until the butter melts and the sauce is smooth.
7. 7Carve the chicken and divide evenly into 6 airtight containers while hot. Pour the pan sauce over each portion.
8. 8Cool to room temperature, then seal and refrigerate up to 4 days.