Herb Roasted Chicken
To use fresh herbs in place of herb blend,
use 1 Tbsp fresh parsley, 1 Tbsp fresh thyme, 1 Tbsp fresh rosemary, 1 Tbsp fresh marjoram
use 1 Tbsp fresh parsley, 1 Tbsp fresh thyme, 1 Tbsp fresh rosemary, 1 Tbsp fresh marjoram
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What you need: 1 medium roasting chicken 4 Tbsp butter, room temperature 2 Tbsp Herbs de Provence 5 garlic cloves 1 lemon 3 large sprigs parsley 3 large sprigs thyme 3 small sprigs rosemary 3 small springs marjoram 1/2 tsp sea salt ¼ cup chicken broth |
Method:
Preheat oven to 400°F (205° C).
Rinse the chicken, then pat dry with paper towel.
In a bowl, mix the butter, Herbs de Provence, minced garlic, and salt, set aside. Sprinkle the main cavity of the chicken with salt and pepper. Place the herb sprigs and sliced lemon into the cavity of the chicken. Place the chicken on a rack in a large roasting pan. Spread the herb butter onto the skin of the chicken, making sure to cover the whole chicken.
Pour the broth into the bottom of the roasting pan. Place the chicken in the oven and roast until the chicken is golden and thermometer inserted into thickest part of thigh reads 180°F (85° C), about 1 to 1:30 hour. Remove the pan from the oven every 15-20 minutes and baste the chicken.
Once the chicken is done, insert a wooden spoon into the main cavity of the chicken. Tilt chicken so that the juices can drain into the roasting pan. Place the roasted chicken on a serving dish.
Place the roasting pan on the stove or pour the juices into a heavy skillet, making sure to scrape the bottom of the roasting pan.
In small bowl, make roux by mixing 2 Tbsp room temperature butter with 2 Tbsp flour. When well mixed add 3 Tbsp of the juices and stir until blended. Add roux to roasting pan or skillet, whisk until blended. Heat, while whisking, until the liquid thickens. Finish gravy by adding additional broth or roux as needed for desired thickness. Add additional Herbs de Provence, salt, and pepper to taste. For a creamy gravy add cream instead of additional broth.
Preheat oven to 400°F (205° C).
Rinse the chicken, then pat dry with paper towel.
In a bowl, mix the butter, Herbs de Provence, minced garlic, and salt, set aside. Sprinkle the main cavity of the chicken with salt and pepper. Place the herb sprigs and sliced lemon into the cavity of the chicken. Place the chicken on a rack in a large roasting pan. Spread the herb butter onto the skin of the chicken, making sure to cover the whole chicken.
Pour the broth into the bottom of the roasting pan. Place the chicken in the oven and roast until the chicken is golden and thermometer inserted into thickest part of thigh reads 180°F (85° C), about 1 to 1:30 hour. Remove the pan from the oven every 15-20 minutes and baste the chicken.
Once the chicken is done, insert a wooden spoon into the main cavity of the chicken. Tilt chicken so that the juices can drain into the roasting pan. Place the roasted chicken on a serving dish.
Place the roasting pan on the stove or pour the juices into a heavy skillet, making sure to scrape the bottom of the roasting pan.
In small bowl, make roux by mixing 2 Tbsp room temperature butter with 2 Tbsp flour. When well mixed add 3 Tbsp of the juices and stir until blended. Add roux to roasting pan or skillet, whisk until blended. Heat, while whisking, until the liquid thickens. Finish gravy by adding additional broth or roux as needed for desired thickness. Add additional Herbs de Provence, salt, and pepper to taste. For a creamy gravy add cream instead of additional broth.