准备

• 用几条纸巾排成一块锅或板块，并将鸡肉放入其中。冷藏未覆盖8至24小时，根据需要改变毛巾，使鸡保持干燥。
• 将齿条定位在烤箱的下部并将烤箱加热至425ºF。用盐和破裂的黑胡椒擦鸡腔，用柠檬，百里香，迷迭香和大蒜填充它。
• Truss the bird by passing a 4-foot string under the drumsticks’ knobs and crossing the string over the knobs to make an X. Pull both ends of the string down toward the tail and then back along the body, pulling tightly across the joint between the drumstick and thigh and toward the back, catching the wing under the string. Pull the string securely under the backbone at the neck. Knot the ends.
  
• In a heavy, 12 inch skillet (I like cast iron or copper) or a stainless-steel roasting pan, heat the olive oil over medium heat. Rub the chicken all over with the room-temperature butter and season the skin generously with salt and pepper. When the oil is hot, slip in the chicken, breast side up. Sear until the skin is golden brown, about 5 minutes. Turn the chicken onto one leg and thigh and sear until deep golden brown, about 7 minutes. (Thighs roast more slowly than breasts, so an extra minute of searing helps compensate.) Tilt the bird onto one side of its breast and sear until golden brown. Brown the other leg, thigh, and breast the same way. Set the chicken breast side up.
  
• 烤鸡，用锅汁每10分钟炖一次，直到大腿肉是170ºF或果汁晴朗，45到50分钟。如果鸡褐色太快，烤箱温度降至400ºF。当你制作酱汁时，将鸡肉转移到拼盘和箔的帐篷。
• 倾斜平底锅，所以果汁在一个角落里收集并舀出来升到顶部的脂肪，离开果汁。加热锅内高，加入醋，葡萄酒和蜂蜜。搅拌并刮底底，让液体减少到约1/3杯，8至10分钟。用盐和胡椒的味道和季节。