Herb Roasted Chicken (Anne Burrell Secrets of a Restaurant Chef)

READY IN: 1hr 45mins
YIELD: 2 chickens




  • Preheat oven to 450 degrees F.
  • To make the herb rub: In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes, 1 teaspoon salt and olive oil.
  • Using your fingers, carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Rub all of the herb paste under the skin of both chickens.
  • Drizzle each chicken with more olive oil and massage the skin. This will help to develop a crispy skin. Sprinkle each chicken with 1/2 teaspoon salt.
  • Tie-up each chicken into a football shape with the kitchen twine.
  • Put the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching. A 9 by 13-inch roasting pan works.
  • Add 2 cups of chicken stock and season with 1 teaspoon salt.
  • Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven.
  • Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown. Turn the pan 180 degrees for the most even browning.
  • After another 15 minutes (30 minutes cooking time), remove the chickens from the oven and turn over-breast side down to brown the bottom and protect the breast meat. (Anne calls this a "chicken pirouette'".) At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven.
  • *****Lower the heat to 375 degrees F and continue roasting.*****.
  • After 15 minutes (45 minutes cooking time) the bottoms of the chickens should be browning. Turn the pan 180 degrees for even browning.
  • When the chickens have browned on the bottom, about 15 more minutes (60 minutes cooking time), remove them from the oven and turn them back over-breast side up.
  • Return the chickens to the oven for the last 15 minutes of cooking. During this time the skin on the chickens should be very brown and crispy.
  • Remove the chickens from the oven and take the temperature in the crease between the thigh and the breast. Be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading. The thermometer should read between 160 and 170 degrees F. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature.
  • (When cooking poultry in general the rule is 17 minutes per pound.).
  • When chickens have reached the proper temp remove them from the roasting pan, place them on a warm platter and cover loosely. Let them sit for at least 10 minutes before carving.
  • After the chickens are removed from the roasting pan, skim off the fat from the liquid. I use a "cheat" cup that's like a measuring cup but the fluid pours off from the bottom and it is SO much easier that "skimming" with a spoon.
  • Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half.
  • Add the remaining chicken stock and taste. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel.
  • Carve the chickens and serve .