Herbed Roast Chicken
Ingredients
- Chicken ⓘ
- 1 whole chicken (about 5 pounds), trimmed of excess fat, giblets discarded (see note) ⓘ
- 1/2 cup table salt plus 1/4 teaspoon ⓘ
- 1/4 cup fresh tarragon leaves , lightly packed ⓘ
- 1 tablespoon fresh thyme leaves (see note) ⓘ
- 6 medium scallions , green parts sliced thin (about 2/3 cup), whites reserved for another use ⓘ
- 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon) ⓘ
- Ground black pepper ⓘ
- 6 tablespoons unsalted butter , softened ⓘ
- 1 tablespoon vegetable oil ⓘ
- Sauce ⓘ
- 1 - 1 1/2 cups low-sodium chicken broth ⓘ
- 2 teaspoons unbleached all-purpose flour ⓘ
Instructions
- 2. Meanwhile, adjust oven rack to middle position and heat oven to 450 degrees. Mince herbs scallions, garlic, remaining 1/4 t salt, and 1/4 t pepper on cutting to fine paste. Transfer to med bowl and add butter. Using fork or stiff rubber spatula, mix until combined. Transfer 2 Ts herb butter to small bowl and refrigerate; set aside remainder at room temperature.
- 3. Remove chicken from brine and rinse; pat dry with paper towels. carefully separate skin from each side of breast to form pocket. Place 1 T softened herb butter in each pocket. spread butter over breast meat. Season skin with pepper.
- 4. Heat oil in ovensafe 12-" skillet over medium-high heat until just smoking. Place chicken skin-side down in skillet and reduce heat to medium. Cook until lightly browned, 8 to 10 mins. Transfer skillet to oven and roast chicken 25 mins. Using tongs, flip chicken so skin-side is facing up. evenly coat chicken skin with remaining softened herb butter and return to oven. Roast chicken until skin is golden brown and thermometer inserted in thickest part of breast registers 160F and 175F in thickest part of thigh, 15 to 20 mins. Transfer to carving board and let rest, uncovered, 20 mins.
- 5. SAUCE: While chicken rests, pour pan juices into fat separator; allow liquid to settle 5 mins. Pour juices into 2-C measuring C and add enough chicken broth to measure 1 1/2 Cs. Add 2 ts fat from fat separator to skillet and place over medium heat. When fat is shimmering, add flour and cook, stirring constantly, until golden, about 60 seconds. Add broth and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 1 C, 5 to 7 mins. Stir in any accumulated chicken juices from carving board; return to simmer and cook 30 seconds. Remove panfrom heat, whisk in cold herb butter and lemon juice; season with salt and pepper. Carve chicken and serve, passing sauce separately.
Nutrition & Diet Analysis (per serving)
810
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).