Perfectly Roasted Chicken with Herb Gravy

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.

Chicken Brine

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

Kosher salt

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

Olive oil

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.

xo,

Emily

Kimberly and Spencer’s Entertainment Shower

After 20 years of friendship which includes pre-school, grade school, high school AND college together, my dear friend Kimberly is getting married and I am so honored to be by her side during this time. Her and her fiancé Spencer, had an Entertainment Shower that  was hosted by Donna and Richard Urrutia and my parents, Joe and Cathy Covington. The Urrutia’s were gracious enough to offer their home and fabulous back yard for the party…and when I say fabulous, that is an understatement for the space they have!

Invitation | The Invitation Place |Birmingham, AL

The gift theme of the shower was Entertainment, but the actual theme was Bar-B-Q! Oh how BBQ is so quintessential of the south, and as a true southern girl I was just smitten with the theme! The food was catered by the beloved Jim ‘N Nick’s Bar-B-Q. I have been eating there since I was a child and they never cease to leave me pleased! While on the topic, Southern Living ran a contest where Jim ‘N Nicks won the Best Pork Sandwich by voters and I have to say I was one of those voters. Favorite pork sandwich and sauce for this girl.

Because my parents were hosting, I decided to make some Miniature Banana Pudding’s to accompany the South’s finest BBQ we would be eating for dinner. What better way to make them than in mini mason jars?

For the Recipe, I just used the one on the back of the box! I had flown in from Florida and did not have time to think of anything more out of the box (no pun intended) and my mom was great enough to have all the items ready to assemble when I got there the day before the shower!

One of my favorite things about making Banana Pudding is the absolute simplicity of the ingredients. Banana choosing tip: not too ripe! They ripen as they sit in the jars and I don’t like mine mushy anyways.

Keeping with the ‘mini’ theme, the mini Nilla Waffers really work better than the large ones because you are able to put more down in the small jar you are working with.

To assemble a circle of this rubber mesh (used for can opening) helps keep the jars in place. The ribbon used was  twine!

I finished the pudding’s off with cool whip and an additional wafer for garnish and ta-da! Cutest looking dessert ever!

Donna, a hostess, arranged all of flowers by herself and they are unbelievably gorgeous. There is no better flower than the sunflower to go with a Bar-B-Q theme!

Who would hate waking up to this everyday!? Told y’all it was fabulous.

Yummy appetizer table! Here is where I have to make another Jim ‘N Nick’s plug: they arrived on time (before the guests were there), set up everything on their own so beautifully, and stayed the whole time keeping all the food organized, hot, and delicious. LOVE THEM! For some silly reason I did not take a picture of the full dinner table that had at the Bar-B-Q on it, but rest assured, it was delicious and gorgeous!

I cannot get over how well these turned out.It was dark by the time I got to take pictures of the mini banana pudding’s soooo my pics are the best and here’s my secret …I have been using my iPhone for all of my blogging. My sweet mother is letting me borrow her awesome Nikon soon until I am able to get one of my own so I can improve this quality! SORRY! But anyways, Donna had the BEST idea of putting a cake dish down inside a vase to raise the pudding on different levels. SO smart, she is seriously the best at throwing a party.

Some of the bridesmaids with the bride! We love you!! Can’t wait for your big day in less than ONE WEEK now!

Hope everyone had a great holiday weekend!

xo,

Emily