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Recipes|Featured Main

Herb-Roasted Whole Chicken

Herb-Roasted Whole Chicken

Difficulty Level: Intermediate
  • Prep Time:
    30 Minutes
  • Cook Time:
    PT1H60M
    1 Hr 30 Min
  • Yield:
    4-6 Servings
This recipe, with its herbs and aromatics, will fill your senses and warm your soul. The magic to this recipe is the sauce you make right in the roasting pan and serve with the meat and vegetables.
Ingredients
  • 1 (3-5 pound) whole chicken
  • ¼ cup olive oil
  • 3 cloves garlic, chopped
  • 3 tablespoons chopped fresh herbs of choice (or 3 teaspoons dried)
  • 1 lemon, halved
  • 1 yellow onion, roughly chopped
  • 2 carrots, cut into 2-inch pieces
  • 2 stalks celery, cut into 2-inch pieces
  • 1 pound small potatoes, cut into 2-inch pieces
  • ¼ teaspoon ground pepper
  • ½ teaspoon kosher salt
  • 1 cup chicken broth
  • ⅓ cup white wine, cider or ale (optional)
  • 2 tablespoons cream (optional)
  • 1 (3-5 pound) whole chicken
  • 59.15ml olive oil
  • 3 cloves garlic, chopped
  • 38.34g chopped fresh herbs of choice (or 3 teaspoons dried)
  • 1 lemon, halved
  • 1 yellow onion, roughly chopped
  • 2 carrots, cut into 2-inch pieces
  • 2 stalks celery, cut into 2-inch pieces
  • 453.59g small potatoes, cut into 2-inch pieces
  • 1.07g ground pepper
  • 2.13g kosher salt
  • 236.59ml chicken broth
  • 78.86ml white wine, cider or ale (optional)
  • 25.56g cream (optional)

This recipe, with its herbs and aromatics, will fill your senses and warm your soul. The magic to this recipe is the sauce you make right in the roasting pan and serve with the meat and vegetables.

Preparation
STEP 1

Preheat oven to 400°F.

STEP 2

In a small bowl, mix olive oil, garlic and herbs. Rub half of mixture inside the cavity and on the outside of chicken. Place half of lemon inside chicken.

STEP 3

In a metal roasting pan toss vegetables with remaining herb mixture. Squeeze other half of lemon over vegetables and place in roasting pan. Season inside and outside of chicken and vegetables liberally with salt and pepper. Truss chicken by tying legs together with kitchen string and tucking wing tips under breast (if desired).

STEP 4

Place chicken breast-side down on top of vegetables in roasting pan. Bake for 45 minutes. Turn chicken breast-side up and continue roasting for another 45 minutes to 1 hour. Chicken is done when a thermometer inserted in thickest part of thigh without touching bone reads 165°F and juices run clear. Remove chicken and vegetables to a platter, cover loosely with foil and let rest for 5 minutes.

STEP 5

Carefully skim fat from liquids in roasting pan. Add broth and wine, cider or ale (if using) to roasting pan and place on stovetop over two burners (or transfer juices to a skillet or saucepan). Over medium-high heat, simmer until slightly reduced. Add cream if using. Taste and adjust seasoning with salt and pepper. Serve sauce with chicken and vegetables.

Options

In a hurry? Ask our meat staff to spatchcock a whole chicken and you can skip the first 45 minutes of cooking.

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