Pollo di Compleannos

1.Preheat the oven to 375°F (190°C).

2.Prepare the chicken by removing any giblets, rinsing it inside and out, and patting it dry with paper towels.

3.Season the chicken generously with salt and pepper, both inside and outside the cavity.

4.Stuff the cavity with 2 cloves of garlic, lemon wedges, rosemary, and thyme sprigs.

5.Truss the chicken with kitchen twine to ensure even cooking.

6.In a large roasting pan, drizzle olive oil and place the onion, carrot, and celery to serve as a rack for the chicken.

7.Place the chicken on top of the vegetables in the roasting pan.

8.Roast the chicken in the preheated oven for about 1 hour and 30 minutes or until the internal temperature reaches 165°F (74°C).

9.In a saucepan, melt butter over medium heat and add the remaining minced garlic.

10.Stir in the flour to create a roux and cook for 1-2 minutes.

11.Slowly whisk in the white wine and chicken broth until smooth and thickened.

12.Season the sauce with salt and pepper to taste and let it simmer for a few minutes.

13.Once the chicken is cooked, remove it from the oven and let it rest for 15 minutes before carving.

14.Serve the roasted chicken with the prepared garlic and herb sauce on the side.

15.Enjoy your Pollo di Compleannos!