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Preheat the oven to 425°F.
Pierce lemon all over with a fork. Place whole lemon and rosemary sprigs into the cavity of the chicken. Truss chicken with butchers' twine and place breast-side up in a large roasting pan. Arrange potatoes, carrots, onions, and yams around the chicken. Pour both and wine over chicken and vegetables, then drizzle chicken with oil and sprinkle with salt and pepper. Cover chicken tightly with foil and roast chicken and vegetables for 30 minutes.
Reduce the oven to 350°F. Remove foil and set aside for later use. Continue to roast chicken, basting periodically, until the juices run clear or until an instant-read thermometer inserted into thickest part of the breast reads 180°F, about 1 1/2 hours more. Transfer chicken to a platter and set aside to let rest for 20 minutes. While chicken is resting, cover vegetables with reserved foil and continue to roast for 20 minutes more.
Carve chicken and serve alongside the roasted vegetables, drizzled with pan juices, if you like.