Perfectly Simple Roast Chicken and Vegetables with Lemon Rosemary Sauce

Course Main Dishes

Ingredients in this Recipe

1 1/2 pound scrubbed and chopped potatoes (I like the small ones: fingerlings or red potatoes)
1 cup white wine
1 lemon, preferably a Meyer lemon, sliced in half
1 small onion, peeled and chopped
1 whole chicken (approx. 3 pounds), preferably organic and free range
2 cups chicken stock, preferably homemade
2 large carrots, scrubbed and chopped
2 large parsnips, scrubbed and chopped
2 sprigs fresh rosemary
2 tablespoons olive oil
6 garlic cloves, peeled and sliced in half
course sea salt or citrus salt (2 parts salt mixed with 1 part lemon zest; I used Meyer lemon)
freshly ground black pepper
juice of 1/2 lemon, preferably a Meyer lemon

See Full Recipe at Food52