Classic Roast Chicken with Gravy
Be sure the butter is softened so it combines thoroughly with the herbs.
Recipe by Cooking Light May 2006
Be sure the butter is softened so it combines thoroughly with the herbs.
Use this recipe as my "go-to" for roast chicken as most of the ones I buy from Costco are in the 3-4# range. I use whatever fresh or dried herbs is most appealing at the moment, as well as the vegetables...last night I used quartered red potatoes, shallots and onions in olive oil, but have used squash, sweet potatoes, whatever I have on hand. I don't always bother with the gravy, usually just add a little chicken stock to the roasting pan and scrape up the brown bits for a nice au jus. If you have had problems with roasting a bird in the past and not being sure if it was done, this 2 temp method is one of the best ways I know of to cook a bird!
Read MoreSolid Chicken recipe, i used a standard pinot grigio we had on hand and it turned out just fantastic.
Read MoreUsing past-their-prime vegetables as a rack to support and moisten the chicken is a great idea. Had a much larger bird, so doubled the herb butter and adjusted the cooking time. Instead of gravy, followed the roasted garlic/jus proportions from CL's provencal turkey. Excellent. Served with CL's butternut squash gratin & steamed brussels sprouts.
Read MoreI made it for my family for Xmas. It was good. Nice and juicy - I followed the cooking times for the chicken and didn't have a problem with it being done or overdone. I did make the gravy, but didn't add all the chicken broth - I used about 1/3 of a cup in addition to the wine and pan juice. It came out with just the right consistency.
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