Prep 20 mins
Cook 1 hr 30 mins
There's no better smell than that of a chicken roasting in the oven. Add garlic and onions and fresh herbs. This practically screams to be made for a family Sunday dinner. Don't leave your windows open while this is cooking, your entire neighborhood might just show up for dinner! From "Bon Apetit" magazine
- 7 tablespoons unsalted butter, room temperature
- 1 tablespoon chopped fresh parsley, plus
- 3 sprigs fresh parsley
- 1 tablespoon chopped fresh thyme, plus
- 3 sprigs fresh thyme
- 1 tablespoon chopped fresh rosemary, plus
- 3 sprigs fresh rosemary
- 1⁄4 teaspoon fennel seed, crushed
- 1⁄2 teaspoon coarse salt
- 1 (7 1/4 lb) roasting chickens, rinsed, patted dry
- 3 medium onions, peeled, quartered lengthwise (do not remove root end)
- 14 garlic cloves, peeled
- 1 cup canned low sodium chicken broth
- 1⁄2 cup dry white wine
- 1 1⁄2 teaspoons all-purpose flour
- Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well.
- (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Position rack in bottom third of oven; preheat to 400.
- Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs.
- starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin.
- Spread 3 tablespoons herb butter under skin on breast and upper leg meat.
- Place chicken on rack in large roasting pan; tie legs together loosley to hold shape.
- Scatter onions around chicken.
- Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
- Roast chicken 30 minutes.
- Remove pan from the oven.
- Scatter garlic cloves around chicken.
- Brush chicken, onions and garlic with 1 tablespoon herb butter.
- Roast chicken and vegtables 30 minutes.
- Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegtables.
- Continue to roast until chicken is golden and thermometer into thickest part of thigh registers 180 F, about 30 minutes longer.
- Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan.
- Transfer chicken to platter surround with the onions and garlic.
- Tent with foil.
- Set roasting pan over medium-high heat.
- Add broth and wine; bring to simmer, scraping up browned bits.
- Pour pan juices into large glass measuring cup.
- Spoon off fat; discard fat.
- Pour juices into medium saucepan.
- Stir to smooth paste.
- Bring pan juices to simmer; whisk in paste.
- Simmer sauce until slightly thickened, whisking occasionally about 4 minutes.
- Season with salt and pepper.
- Serve chicken with sauce.
This was smelling like heaven about 5 mins after I put it in the oven. Incredible. The length of the directions make it look more difficult than it is. Definitely a keeper.
Well, we broke Thanksgiving tradition and decided to do a roast chicken rather than a turkey this year. This recipe was absolutely fantastic and neither of us regretted the substitute for a minute! However, chickens above 5 lbs. are just not available in our area. Most stores do not sell them because Americans prefer fryers and no longer bother roasting chickens at home. (Stated by several meat counters and one Alton Brown/Good Eats episode as well.) We got lucky with a 5 1/2 lb. one that came out beautifully moist, tender and flavorful with the directions and time given, so just keep an eye on your bird if you have something smaller. Can't wait to use our leftovers! I'm going to have to find more excuses to make this than just Thanksgiving...
Amazing Chicken! Has become the family favorite, very moist and flavorful!