4,977 likes, 75 comments - guarnaschelli on March 8, 2021: "Here is my simple recipe from “The Kitchen” in case you want to try it!! Whole Roasted Chicken. Serves 3-4 2 cups peeled pearl onions 6 medium carrots, halved 1/4-cup cheap white wine 1 whole chicken (3-1/2 - 4 pounds) Kosher salt Freshly ground black pepper 1 tablespoon grainy Dijon mustard 1 cup chicken stock 1. Preheat the oven to 400F. 2. Roast: Arrange the pearl onions & carrots with the white wine in the bottom of the roasting pan. Season vegetables & chicken with salt & pepper. Place the chicken, breast side up, on the rack & place in the center of the pan on top of the vegetables. Put the pan in the center of the oven and roast until the juices run clear or a thermometer inserted into the thickest part of the thigh registers 165F. 3. Doneness: I count about 15 minutes per pound of bird so for a four-pound bird; I check the juices & temperature after 1 hour of cooking. Remove from the oven and allow it to “rest” for at least 10 minutes before transferring it to a flat surface. 4. Rest: When you remove the bird from the pan, gently place it breast side down on the board so the juices can flow through the breast meat as it rests 10-15 minutes more. 5. Sauce: Place the roasting pan on a burner on the stove; add the mustard & chicken stock. Simmer gently, scraping and chicken fat and skin from the bottom. Simmer 2-3 minutes more. Taste. 6. Serve: Turn the chicken breast side up on a cutting board & carve. Serve the sauce & vegetables on the side.".