1 whole broiler fryer chicken (3 lbs.)
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. chopped fresh rosemary leaves or 1 1/2 tsp. dried
2 tsp. minced garlic
1 tbsp. vegetable oil
1/3 c. dry white wine or chicken broth
1/4 c. sliced scallions
1 tbsp. butter

Heat oven to 400 degrees. Remove packet of giblets and excess fat from chicken. Rinse and dry chicken well, inside and out. Rub inside with half the salt and pepper. Put half the rosemary and half the garlic in the body cavity. Tie legs together with string. Tuck wings under back. Rub outside with remaining salt and pepper. Coat bottom of a large ovenproof skillet or shallow oven to rangetop pan with the oil. Add chicken, breast side down. Roast 20 minutes. Turn chicken over. If skin sticks, loosen with a metal spatula. Roast 40 minutes longer or until drumsticks move easily and juices run clear when thigh is pierced. Remove chicken to a plate, being careful not to spill juices out of cavity. let rest while making the sauce. Discard all but 2 teaspoons drippings from skillet. Stir in remaining garlic. Cook 1 minute. Insert spoon in chicken and hold over skillet, tilting so juices inside run into pan. Return chicken to plate. Add wine, scallions and remaining rosemary to skillet. Stir over high heat 1 to 2 minutes, scraping brown bits from bottom and letting sauce cook down slightly. Remove from heat. Stir in butter until blended (sauce will thicken slightly). Spoon over chicken. Carve or cut in serving pieces. Serves 4.