1 whole fryer chicken (about 3 lb.)
1/2 tsp. each salt & freshly ground pepper
1 tbsp. chopped fresh rosemary leaves or 1 1/2 tsp. dried
2 tsp. minced garlic
1 tbsp. vegetable oil
1/3 c. white wine or chicken broth
1/4 c. sliced scallions
1 tbsp. butter

Heat oven to 400 degrees. Remove 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 body cavity. Tuck wings under back. Rub outside with remaining salt and pepper.

Coat bottom of a large skillet or pan with oil. Put chicken in pan breast side down. Roast 20 minutes. Turn chicken over. Roast for 45 minutes longer. Remove chicken to a plate. Add wine, scallions and rosemary to skillet. Stir over high heat 1-2 minutes. Remove from heat, stir in butter until blended (sauce will thicken slightly). Spoon over chicken.