Roast Chicken With Herb Butter, Onions and Garlic
- Ready In:
- 1hr 50mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 103.53 ml unsalted butter, room temperature
- 14.79 ml chopped fresh parsley, plus
- 3 sprig fresh parsley
- 14.79 ml chopped fresh thyme, plus
- 3 sprig fresh thyme
- 14.79 ml chopped fresh rosemary, plus
- 3 sprig fresh rosemary
- 1.23 ml fennel seed, crushed
- 2.46 ml coarse salt
- 3288.54 g roasting chickens, rinsed, patted dry
- 3 medium onions, peeled, quartered lengthwise (do not remove root end)
- 14 garlic cloves, peeled
- 236.59 ml canned low sodium chicken broth
- 118.29 ml dry white wine
- 7.39 ml all-purpose flour
directions
- 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.
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Reviews
-
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...
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Fantastic chicken! I also mixed some minced garlic in with the butter/herb mixture, and stuffed it with regular stuffing. The gravy this made was unbelievably good! I cooked this in the oven for about an hour, then finished it up on the (Webber) bbq to make room for other goodies in the oven and it was just perfect. Thanks for posting!
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RECIPE SUBMITTED BY
yooper
houghton, mi
What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite.
Love music, (except rap) and I'm a huge Green Bay Packer Fan!