Butterflied Roast Chicken with Lemon and Rosemary

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.

Step 2
Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.

Step 3
Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Step 4
Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.

Step 5
Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.