The lemon & thyme-rosemary-shallot butter is great. Had a 7lb roaster for six, so increased herb-butter and cooking time. Placed chicken on a "rack" of celery, carrots & garlic, this keeps it raised above the roasting pan and makes for more flavorful sauce. When the chicken was done, smashed the garlic, discarded the celery/carrots, and deglazed the pan with about 2c of chicken stock and then all into a fat separator. Just before serving, poured off the au jus, added 1/2c white wine & the smashed garlic and zapped it in the microwave to warm. Excellent.
Herb Roast Chicken
carolfitz Posted: 12/05/10
aqua1117 Posted: 05/23/10
This was a very tasty herb combination for a roast chicken. I love the idea of turning the chicken on the breast after you take it out of the oven and letting it sit for 15 min. The breast meat is very moist and juicy as a result. The herb combination was very flavorful as well. I served it with a wild rice blend and steamed broccoli.
EllenDeller Posted: 01/29/12
Great chicken from Whole Foods, just a bit under 4 lbs, and the timing and temperature on this recipe were just perfect: not over or under-done. Hard to make myself put 240 calories worth of butter under the skin, but the breast certainly was moist and juicy. This was perfect roast chicken, served with steamed kale and roasted chunks of rutabaga, turnips, onions, and carrots tossed with a bit of olive oil, lemon, and herbs de provence.