Roasted Chicken
Yield: 4-6 Servings
Roasted Chicken
Prep time: 20 MinCook time: 1 H & 30 MTotal time: 1 H & 50 M
Making the perfect roast chicken is so much easier than you think! A few simple tips and techniques will yield a juicy bird with crispy skin and tons of flavor!
Ingredients
- 1 5- to 6-pound roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, chopped
- 2 sprigs romemary, chopped
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 1 stick butter, softened
- 2 Spanish onion, halved
- 2 carrots, chopped
- 1 head garlic - halved
- 2 cloved garlic - minced
Instructions
- Preheat the oven to 425 degrees.
- Remove the chicken giblets. Rinse the chicken inside and out.
- Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan.
- In a bowl beat together the butter, chopped herbs, chopped garlic and salt & pepper. Gently loosen the skin of the breast and fill with herbed butter, take remaining and cover whole bird.
- Stuff the cavity with the bunch of thyme, both halves of the lemon, one onion and one carrot and all the garlic.
- Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the remaining onion and carrots around 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 to a platter and cover with aluminum foil while you prepare the gravy.
- Remove all the fat from the bottom of the pan, reserving 2 ta- blespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan.
- Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste.
- Keep it warm over a very low flame while you carve the chicken.