Roast Chicken With Herb Butter, Onions and Garlic

Recipe by yooper
READY IN: 1hr 50mins




  • 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.