Preheat oven to 350 degrees F (180 degrees C). Rinse
Whole Chicken (1)
and remove giblets. Pat dry with paper towels.
Poultry Seasoning (1/2 Tbsp)
Seasoned Salt (1/2 tsp)
Dry Mustard (1/2 tsp)
Ground Black Pepper (1/2 tsp)
Garlic Powder (1 tsp)
in a bowl and rub onto the chicken, both outside and inside.
Stuff chicken with
Fresh Rosemary (2 sprigs)
Fresh Thyme (4 sprigs)
In a 10-inch cast iron skillet, heat up
Olive Oil (2 Tbsp)
over medium-high heat, about 2 minutes. Sauté
for 2-3 minutes until fragrant.
White Wine (1/2 cup)
and cook until evaporates, about 3-4 minutes. Add
Chicken Broth (1 cup)
. Stir well and place the seasoned chicken on top.
Bake for 1.5 hours to 2 hours until chicken is completely cooked through and the temperature near the bones reaches 165 degrees F (75 degrees C). Baste the chicken with broth and juices a couple times during the roasting process.
Once chicken is done, transfer the chicken and the vegetables to a serving plate.
Skim as much fat as possible from the surface of the remaining broth and juices in the skillet with a big spoon and bring it to a boil. Cook until the sauce is thickened, about 10 minutes. Season it with
Salt (to taste)
Slice chicken, serve with vegetables and sauce. Enjoy!