There are few meals more comforting and fragrant than roasted chicken. Simple to prepare and delicious to eat, this smells fantastic as it’s cooking.
One secret of success with this dish is buying the best quality chicken that you can – fresh, free-range, organic, air-chilled, etc. If you start with a great quality chicken, you can’t go wrong. Make it this weekend, then sit back and enjoy the rave reviews from friends and family.
- 1 5-6 pound good quality chicken
- 5 cloves garlic, peeled
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped thyme
- 1 tablespoon chopped Italian parsley
- 1/4 cup unsalted butter, softened
- 2 medium lemons
- 1 medium onion
- Kosher salt
- Ground black pepper
- 2 cups chicken broth
For the pan sauce:
- 1 cup chicken broth
- 4 tablespoons all-purpose flour
- Preheat the oven to 400 degrees.
- Rinse the chicken and pat dry with paper towels.
- Stir together the butter and the chopped herbs until blended.
- Place the chicken breast side up in a roasting pan, preferably one with a roasting rack so that the chicken is lifted above the bottom of the pan and heat can circulate around it.
- Lift up the breast skin and spread half the butter and herb mixture under the skin. Rub the rest of the mixture over the outside of the chicken.
- Chop the onion into large chunks and the lemons in half. Place onion, lemons, and garlic cloves in the cavity of the chicken.
- Tie the legs together with twine. Sprinkle the chicken generously with salt and pepper. Pour the chicken broth into the pan around the chicken.
- Place chicken in the oven. Cook for 30 minutes, then cover loosely with foil and continue cooking until a thermometer placed in the thick part of the thigh registers 180 degrees.
- Let the chicken rest on a plate, covered with foil, for 10 minutes or so.
While the chicken is resting, make a sauce in the pan.
Quick pan sauce:
- Tip the roasting pan so that the broth and juices collect in the corner. Spoon off some of the fat, then put 1/4 cup of the remaining juices in a small saucepan.
- Add 4 tablespoons of flour to the liquid and whisk over medium heat for 2-3 minutes to make a smooth paste. Slowly stir in another cup of chicken broth; whisk until any lumps are gone. Simmer for 5 minutes. Season with salt and pepper.
Carve the chicken and pile the pieces on a serving plate. Squeeze the cooked lemons over the chicken. Serve with the pan sauce.