Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 1

Be sure the butter is softened so it combines thoroughly with the herbs.

Lorrie Hulston Corvin
Recipe by Cooking Light May 2006

Gallery

Lee Harrelson

Recipe Summary

Yield:
4 servings (serving size: 5 ounces meat and about 1/4 cup gravy)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

  • Combine butter and next 5 ingredients (through pepper) in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place carrots, celery, and onion in a single layer in a roasting pan. Place chicken, breast side up, on top of vegetables.

  • Bake at 375° for 40 minutes.

  • Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Using tongs or insulated rubber gloves, remove chicken from pan, tilting slightly to drain juices. Let stand 15 minutes. Remove vegetables from pan with a slotted spoon; reserve.

  • To prepare gravy, place a zip-top plastic bag in a 2-cup glass measure. Pour wine into bag; add drippings from pan. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat.

  • Return vegetables to pan. Add wine mixture and broth to pan; cook 10 minutes over medium heat, scraping pan to loosen browned bits. Remove vegetables from pan using a slotted spoon; discard. Combine flour and water in a small bowl, stirring with a whisk to form a slurry; add slurry and 1/4 teaspoon salt to pan, stirring constantly. Simmer 1 minute or until slightly thick.

  • Remove skin from chicken; discard. Carve chicken, and serve with gravy.

Nutrition Facts

287 calories; calories from fat 39%; fat 12.4g; saturated fat 4.4g; mono fat 4.3g; poly fat 2.3g; protein 37g; carbohydrates 4.4g; fiber 0.9g; cholesterol 114mg; iron 2.4mg; sodium 721mg; calcium 35mg.
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