Recipe By: Gia Coppola
Filmmaker and photographer known for Palo Alto and The Last Showgirl, with a gift for entertaining BFFs through approachable, high-low recipes.

Golden roast chicken with rosemary, garlic, and a glossy wine pan gravy. Simple, classic, deeply savory, and exactly what dinner dreams about.

1 Six Pound Whole Chicken
GRAZA Olive Oil
Salt
Pepper
5 Cloves Garlic, smashed
Handful Rosemary Sprigs
1/4 Cups Red Wine
1 teaspoon Worcestershire Sauce

1️⃣ Preheat The Oven
Set your oven to 425°F and let it get nice and ready. This chicken deserves a proper entrance.

2️⃣ Prep The Bird
Wash the chicken, then pat it completely dry. Dry skin is the secret handshake to a better roast.

3️⃣ Give It A Glossy Coat
Rub the chicken with olive oil until it’s lightly coated all over. We’re going for golden and gorgeous, not slippery.

4️⃣ Season Like A Chef
Season the whole chicken, including the cavity, with salt and pepper. Gently loosen the skin, then tuck smashed garlic cloves and rosemary sprigs underneath so the flavor can work its way in.

5️⃣ Roast Until Golden
Roast for about 1½ hours, or until the juices run clear when you cut between the leg and thigh.

6️⃣ Let The Chicken Rest
Remove the chicken from the roasting pan and set it aside. Do not abandon those pan drippings. That’s liquid gold with a French accent.

7️⃣ Start The Gravy
Place the roasting pan over medium-low heat on the stove. Add the wine and Worcestershire, then stir and scrape up all those browned bits from the bottom of the pan.

8️⃣ Reduce & Serve
Let the sauce simmer until the wine cooks down, the alcohol cooks off, and the gravy reduces into something rich and glossy. Remove from heat and serve with the roast chicken.

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