Butterflied Roasted Chicken With Quick Jus

INGREDIENTS

Chicken, about 4 to 5 pounds (1.8 to 2.3kg), large

2 tsp

1 lemon, juice from

Bay leaf

Carrot, peeled and roughly chopped (about 1/2 cup), medium

Celery, roughly chopped (about 1/2 cup), medium rib

Onion, roughly chopped (about 1 cup), medium

2 tsp

Parsley, fresh

1 tsp

Soy sauce

1 tsp

Baking powder

Kosher salt and freshly ground black pepper

2 tbsp

Olive oil or other neutral-flavored oil, light

3 tbsp

Butter, unsalted

1 cup

Dry vermouth or sherry