(photo credit: Courtesy)
Herb Roasted Chicken2. Use your hands to thoroughly rub the chickens
inside the cavity and out with the herb mixture. Stuff the lemon, whole
rosemary sprig, garlic and ½ onion into the cavity of the chicken. Tuck
the wings under the body of the chicken tie the legs together (this
will help keep the shape a little nicer).
chicken with a crackling skin and luscious meat is the little black
dress (or male equivalent) of the food world. It goes with everything.
You can dress it up or down depending upon how you serve and garnish it.
Do not even think of substituting boneless-skinless chicken breasts for
a whole chicken. Boneless-skinless breasts are fine for some recipes,
but a whole chicken just tastes more savory and succulent. Serve this
fragrant chicken with a big salad and you will be a star.
-1 whole chicken about 3 ½ pounds
-½ cup chopped fresh flat leaf parsley
-3 tablespoons chopped fresh thyme
-1 tablespoon chopped fresh rosemary plus 1 sprig
-Juice and zest of 1 lemon plus 1 whole lemon
-Juice and zest of 1 orange
-2 tablespoons cracked black pepper corns
-1 bulb of garlic cut in half horizontally
-¼ cup Extra Virgin olive oil
-½ cup white wine
-1/3 cup chicken stock
Preheat the oven to 450. Rinse the chicken thoroughly. Pat dry and
place on a roasting rack. Place all the fresh herbs (except for the
whole rosemary sprig), zest and juices and black pepper in a small bowl
and whisk together.
3. Roast the chicken for
20 minutes at high heat. Turn down the oven temperature to 250 F and
slow roast (occasionally brushing on more of the herb mixture) until a
thermometer inserted into the thigh registers 160 ( about 1 hour).
Remove from the chicken and loosely cover with foil. Allow the chickens
to rest before carving.
4. To carve the chicken, (You CAN do this
part!) cut the string off of the chicken and remove the vegetables and
lemon. Reserve the garlic and discard the rest. Cut down the center
along the breast bone on both sides. Remove the breast bone. Pull the
chicken apart slightly to expose the back bone. Cut along both sides of
the back bone and remove it. Cut the birds into quarters and place a
serving platter. Reserve the pan juices.
5. Skim off the fat from the
pan juices. Add the pan juices back to the roasting pan and place the
pan over medium heat. Squeeze the garlic cloves into the pan. Mash the
garlic with the back of a spoon to puree it. Add wine and chicken stock
and reduce the mixture until the jus has slightly thickened.