Cook1 hr 20 mins
I Got this off of Food network's website, and like it soo much i thought I'd post it!! I like the orange idea instead of using lemons! This was on his English cooking episode. There were about 3 roast chickens listed, but this one looked and tastes the best to me!!
- 2494.75 g whole chickens
- 1 bunch fresh oregano
- 1 bunch thyme
- 1 bunch parsley
- 113.39 g butter, softened
- kosher salt & freshly ground black pepper, to taste
- 1 orange, halved
- 1 head garlic
- 1 medium white onion, halved, plus 1 onion
- 6 slice smoked bacon
- 29.58 ml flour
- 354.88 ml chicken broth
- 59.14 ml dry sherry
- Preheat oven to 425 degrees F.
- Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half.
- In a small bowl, mash the softened butter with the chopped herbs, until combined. Rub the herbed butter under the skin, as well as all over the outside of the chicken.
- Season the bird all over with salt and pepper. Stuff the cavity with the orange, garlic, 1 onion, and the remaining herbs. Tie the legs together with kitchen twine to help hold its shape.
- Place the chicken, breast-side up, in a roasting pan. Put the remaining onion into the pan, which will help color and flavor the sauce. Lay the strips of bacon across the breast of the chicken and roast for 25 minutes.
- Remove the bacon and baste the chicken with the drippings and cook for another 25 minutes to brown the skin. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.
- Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings.
- Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the sherry and season with salt and pepper.
- To serve, carve the chicken tableside and squeeze the oranges from the cavity over the meat.
The title says it all. This recipe is amazing probably due to using fresh herbs. My family loves it and it makes the house smell great! (I don't squeeze the oranges over the meat though.)
so delicious! i've made this a couple of times and it's always awesome. sometimes i will sub dried for fresh herbs, otherwise we do it as is. absolutely amazing, moist and a unique sauce goes good over mashed potatoes or rice.
This is a great recipe. I must say, that's A LOT of butter! I ended up using Light Land-O-Lakes stick butter and even then had plent left over. I actually wrapped it up and am using it as a very yummy sandwich spread! I roasted my bird at 325 for about 2.5 hours b/c I was busy making side dishes. This has a great taste and some of the BEST gravy DH and I have ever had!