Herb Roasted Chicken
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WHAT YOU NEED:
1 medium roasting chicken 4 Tbsp butter, room temperature 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 a paper towel.
Mix the butter, Herbs de Provence, minced garlic, and salt in a bowland set aside. Sprinkle the central 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 golden. A thermometer inserted into the thickest part of the thigh reads 180°F (85° C) for about 1 to 1:30 hours. Remove the pan from the oven every 15-20 minutes and baste the chicken.
Once the chicken is done, insert a wooden spoon into its main cavity. Tilt the 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, scraping the bottom of the pan.
In a small bowl, make a 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 a roasting pan or skillet, and whisk until blended. Heat while whisking until the liquid thickens. Finish gravy by adding additional broth or roux as needed for the desired thickness. Add additional herbs, 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 a paper towel.
Mix the butter, Herbs de Provence, minced garlic, and salt in a bowland set aside. Sprinkle the central 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 golden. A thermometer inserted into the thickest part of the thigh reads 180°F (85° C) for about 1 to 1:30 hours. Remove the pan from the oven every 15-20 minutes and baste the chicken.
Once the chicken is done, insert a wooden spoon into its main cavity. Tilt the 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, scraping the bottom of the pan.
In a small bowl, make a 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 a roasting pan or skillet, and whisk until blended. Heat while whisking until the liquid thickens. Finish gravy by adding additional broth or roux as needed for the desired thickness. Add additional herbs, salt, and pepper to taste. For a creamy gravy add cream instead of additional broth.