INGREDIENT :
1 whole chicken
1/2 onion (optional)
3 garlic cloves
50 gr. of butter
1/2 glass of white wine
1/2 glass of chicken broth
1 lemon
1 tablespoon Herbes de Provence
1 tablespoon cornstarch (optional)
Olive oil
ground black pepper
Salt
INSTRUCTIONS
1. The first thing is to put the oven to preheat to 180ºC.
2. While the oven is heating up, in the tray in which we are going to bake the chicken, we put a drizzle of oil, we spread it with a brush and we place the finely chopped onion.
3. Next, in a small bowl we put a little salt, pepper, the Provencal herbs, the creamed butter and mix well. We take the chicken, spread the mixture on all sides so that it takes on flavor and place it on the onion. This will give the oven roasted chicken a very rich flavor.
4. On the other hand, we peel the garlic, we open them in half, we remove the center and we place them on the chicken that we will roast.
5. Cut the lemon, squeeze one part on top of the chicken meat, and cut the other half in two and place on the tray to add flavor to the roast chicken while baking.
6. Mix the white wine and chicken broth and pour half into the chicken tray. We put it in the hot oven and let the chicken cook for approximately 50 minutes (it depends on the size of the chicken, so it is convenient to look from time to time).
7. We will check from time to time, and we will water with the rest of the wine and broth so that it does not remain dry. At the end, we gratin for 5 or 10 minutes if we want the skin of the oven-roasted chicken to be crispy, and serve!
8. If we want the roast chicken sauce to be thicker, we can put it in a saucepan over medium heat and mix it with a little cornstarch, stirring until it is completely dissolved.