My freshman year of college I was determined to roast my own chicken. Biting off way more than I could chew, the chicken was a complete disaster. Undercooked and then over cooked doesn’t exactly make for a delicious roasted chicken. Many of us obsessive home cooks like myself know the toll that ruining a recipe can take, but since several years have passed I felt it was time to pop the chicken back in the oven and give this one more go.
I do not like to mess around with chicken that is why I usually stick with the organic! Honestly, $7.90 for a nearly 4 lb. chicken is just not that bad, especially when you pay about that, if not more, for skinless breasts.
One of the main things I did not do the first time around was brine the chicken. I cannot tell you enough how much this changes the whole ball game of roasting a chicken (or turkey). I had always seen my dad brine his Thanksgiving turkey, and so I got some tips from him. Although it does mean you have to plan a bit ahead, it is probably the most simple step in creating your perfected roasted chicken.
Water to cover chicken
1/2 cup Salt
Something is just so beautiful about fresh herbs and freshly cut lemon…not to mention the amazing aroma.
Carrots, sweet potatoes, and onions.
Adding the vegetables to the bottom of the pan really makes for a tender and delicious side!
My gorgeous final product! Again, hang in there with me on the pictures. I swear they will improve soon! I know it looks a bit toasty, but if I am going to have any of the skin…that is EXACTLY how I like it. I encourage everyone to make this chicken ASAP!! It was literally the best chicken I have ever had. As I always love to say after a good recipe…I hate to toot my own horn but…TOOT TOOT!
Perfectly Roasted Chicken with Herb Gravy
1 (4 to 5 pound) roasting chicken
Freshly ground black pepper
2 large bunches fresh thyme
2 large bunches fresh rosemary
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large onion, thickly sliced
4 carrots cut into chunks
3 sweet potatoes cut into chunks
2 tablespoons flour
1/4 cup chicken broth
Preheat the oven to 425 degrees F.
Rinse the chicken off and pat the outside dry. Generously salt and pepper the inside of the chicken. Stuff the cavity with one bunch of thyme, one bunch of rosemary, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Put the onions, carrots, and sweet potatoes in a roasting pan. Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Place the remaining bunch of both the thyme and rosemary on either side of the chicken.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Discard the herbs, or what remains on the stems.
Take the pan drippings and add them to a medium sized skillet. Add the 2 tablespoons flour and whisk to combine. Let the mixture heat to thicken and then slowly add the chicken broth to desired consistency.
Recipe adapted from Ina Garten.
Hope this chicken turns out as amazing for you as it did for me. Make it for dinner…tomorrow.