Yes it is the perfect chicken, cooked at high temperature, it is crispy, juicy, and what flavor it is good to lick your fingers ;)
Cooked just right and with a themomètre is not mistaken
So tender I highly recommend it! 
chicken roasted to perfection Rosemary Ingredients
1 chicken about 4 lbs roasting, wing tips removed
½ c. teaspoon each of salt and freshly ground pepper 1 tsp
tablespoon fresh rosemary, finely chopped 1 shallot
coarsely chopped green tails with 2 tablespoons
table. D'Extra virgin olive oil
sauce for the bottom of the pan: (Optional)
½ cup white wine 1 tablespoon
tablespoon chopped fresh parsley 1 tablespoon
tablespoons cold butter cut into 4 piece
freshly ground black pepper
To roast the chicken: Position
of the oven rack in the center, preheat to 450 ° F.
Place chicken thoroughly wash and dry in a shallow pan, 9x 13 "
Bake whole in the roasting pan.
Mix salt, pepper, finely chopped rosemary, shallots and oil. Although
brush chicken with this mixture on top and back.
Cook chicken breasts upside down to the bottom for 30 minutes.
Turn the chicken on its back and continue baking for another 30-35 minutes, until the thermometer downloaded in the bottom of the thigh without touching bone
until it reaches 165 to 170 F °. (I 170 ° F)
Transfer the chicken on a cutting board and let rest 15 minutes.
For the sauce in the pan: let the pan cool
for 10 minutes.
Remove as much fat as possible with a large spoon.
Place in roasting pan on a circle add the wine,
with a wooden spoon scrape the bottom at high temperature.
Add ¾ cup water and reduce by 1 / 3, about 8-10 minutes.
Remove the roasting pan add the butter and parsley.
Season with pepper to taste and pour into a sauce boat.
Serve with chicken boneless
P / S Variant you can replace the rosemary and shallot in 1 teaspoon paprika only
Bon appetite!
Sakya
½ c. teaspoon each of salt and freshly ground pepper 1 tsp
tablespoon fresh rosemary, finely chopped 1 shallot
coarsely chopped green tails with 2 tablespoons
table. D'Extra virgin olive oil
sauce for the bottom of the pan: (Optional)
½ cup white wine 1 tablespoon
tablespoon chopped fresh parsley 1 tablespoon
tablespoons cold butter cut into 4 piece
freshly ground black pepper
To roast the chicken: Position
of the oven rack in the center, preheat to 450 ° F.
Place chicken thoroughly wash and dry in a shallow pan, 9x 13 "
Bake whole in the roasting pan.
Mix salt, pepper, finely chopped rosemary, shallots and oil. Although
brush chicken with this mixture on top and back.
Cook chicken breasts upside down to the bottom for 30 minutes.
Turn the chicken on its back and continue baking for another 30-35 minutes, until the thermometer downloaded in the bottom of the thigh without touching bone
until it reaches 165 to 170 F °. (I 170 ° F)
Transfer the chicken on a cutting board and let rest 15 minutes.
For the sauce in the pan: let the pan cool
for 10 minutes.
Remove as much fat as possible with a large spoon.
Place in roasting pan on a circle add the wine,
with a wooden spoon scrape the bottom at high temperature.
Add ¾ cup water and reduce by 1 / 3, about 8-10 minutes.
Remove the roasting pan add the butter and parsley.
Season with pepper to taste and pour into a sauce boat.
Serve with chicken boneless
P / S Variant you can replace the rosemary and shallot in 1 teaspoon paprika only
Bon appetite!
Sakya
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