Yield: 4 to 6 servings
Active Time: 8 minutes
Total Time: 2 hours and 40 minutes
1 (3 1/2 pound) whole chicken, rinsed and patted dry
2 large lemons, quartered
3 heads garlic, halved horizontally
4 sprigs rosemary
4 sprigs thyme
1/2 cup chicken stock
1/2 cup white wine
Special equipment: Kitchen twine
Salt cavity of chicken and fill with one quartered lemon. Tie back legs together with kitchen twine.
Arrange remaining lemon, garlic, rosemary, and thyme in a baking dish. Set chicken on top, brush skin with oil, and liberally sprinkle with salt. Pour in stock and wine and cover dish with aluminum foil. Roast in oven 2 hours. Remove foil, turn heat up to 400 degrees, and roast another 20 minutes more until the skin becomes golden and crispy. Let rest 10 minutes before slicing and serving.