Herb Roasted Chicken
September 1, 2022
: 6
: 15 min
: 3 hr 45 min
: Easy
Nothing makes your home smell better than an Herb Roasted Chicken in the oven. Not only does it taste amazing, but it looks so beautiful at the table! I am including a homemade gravy in this recipe but that step is optional. For a well rounded meal, we like to serve this with mashed potatoes and our harvest salad. Regardless of what you pair the chicken with, we are sure this recipe will become a new favorite!
Ingredients
- 3-4 lb whole chicken
- 1 sprig of rosemary finely minced
- 2 sprig of thyme finely minced
- 1 sage leaf finely minced
- 1/4 cup butter
- 1 tsp minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp cornstarch
- 1 tbsp cold water
- 2 cups chicken stock
Directions
- Step 1 Remove chicken from the refrigerator 30-45 minutes before cooking.
- Step 2 Preheat oven to 300 degrees F.
- Step 3 Melt butter in microwave.
- Step 4 Once melted, add rosemary, thyme, garlic, sage, salt, and pepper.
- Step 5 Creating a pocket, slide a spoon between the skin and the breast meat.
- Step 6 Take 1/4 of the butter mixture and insert it under the skin directly onto one of the breasts. Using your fingers, massage the butter until it coats the breast evenly. Repeat this on the other breast.
- Step 7 Massage the remaining butter mixture all over the skin.
- Step 8 Using butchers twine, truss the chicken and fold the wing tips under the bird.
- Step 9 Place the chicken in an oven safe skillet, cast iron, or roasting pan. Roast in the oven for 3 hours. Every 45 minutes, baste the chicken using the pan juices.
- Step 10 After 3 hours or when the chicken reaches 165 degrees F, remove from oven. Remove the chicken from the pan and set aside.
- Step 11 Scrape the bottom of the pan to remove anything stuck and strain the juices through a fine mesh strainer.
- Step 12 Return the juices to the skillet and add an additional 2 cups chicken stock.
- Step 13 Bring the stock to a simmer and allow to reduce by half.
- Step 14 Meanwhile, mix the cornstarch and water.
- Step 15 Once stock is reduced, add half of the cornstarch slurry. Stir constantly. If the gravy needs to be thicker, add the remaining cornstarch mixture. Simmer lightly for 1 -2 minutes and taste for salt.
- Step 16 Now that the chicken has been resting, carve the breasts, legs, wings and thighs as desired.
- Step 17 Serve with warm gravy.
Serve with: Harvest Salad