Crispy-skinned, juicy, and infused with herb butter, this roast chicken recipe is the perfect all-occasion dinner—Sundays, holidays, or any night that calls for something special.
Ingredients
For the Herb Butter
- 5 sprigs fresh thyme
- 1 sprig fresh rosemary
- 5 fresh sage leaves
- 1 shallot, peeled and finely chopped
- Zest of 1 lemon
- 1 teaspoon honey
- 3 tablespoons unsalted butter, at room temperature
For the Chicken
- 6 shallots, peeled and halved
- 1 whole head garlic, cleaned, unpeeled, and cut in half horizontally
- 1 tablespoon olive oil
- 1 chicken, 4 to 4 ½ pounds (1.8 to 2 kg), cut into 4 or 6 pieces (or 4 bone-in, skin-on chicken breasts)
- Herb butter (above)
- 2 teaspoons kosher salt
- Freshly ground black pepper
For the Sauce
- 2 cups low-sodium chicken broth
- 1½ tablespoons Dijon mustard
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 450°F (235°C) and set an oven rack in the middle position.
- Make the herb butter: Pull the herbs from the stems and finely chop. Combine the chopped herbs, shallots, lemon zest, honey, and butter in a small bowl and blend well. Set aside.
- Place the shallots and garlic in a roasting pan or large cast iron skillet and toss with the olive oil (it's okay if the garlic breaks apart a bit). Pat the chicken VERY dry with paper towels (this will help the skin to crisp) and place it in the roasting pan. Use a soup spoon to rub the herb butter all over the chicken and under the skin too (if you don't eat the skin, rub a lot of it underneath!). Sprinkle the salt evenly all over the chicken and season with fresh pepper to your liking.
- Place the chicken in the oven and roast for 35 to 40 minutes, or until the skin is golden brown. Turn the heat down to 375°F (190°C); continue to roast for 15 to 20 minutes more, or until done. Chicken should be done in less than an hour; do not overcook.
- Transfer the chicken and the shallots to a serving platter to rest and cover with foil. Discard the garlic.
- Pour off all the fat from the roasting pan, leaving the brown baked-on bits in the bottom. Add the chicken broth and place on the stove over high heat; bring to a boil and whisk in the mustard. Using a whisk or wooden spoon, scrape up and combine the brown bits with the broth and continue to cook until the liquid is reduced by half, 5 to 8 minutes. Turn off the heat and stir in the butter. Pour the sauce into a gravy boat and serve alongside the chicken. (You can strain the gravy if you'd like).
Comments
Post a Comment