Herb Roasted Chicken

Herb Roasted Chicken

6 Servings
 
Ingredients
  • 1 whole chicken
  • 1 head garlic, halved
  • 2 sprig rosemary, fresh
  • 4 sprig thyme, fresh
  • 4 sprig parsely, fresh
  • salt
  • pepper
For Gravy
  • 1 onion, quartered
  • 1 stalk celery, cut into 2″ pieces
  • 1 carrot, cut into 2″ pieces
  • 2 cups chicken stock
  • 3 tablespoons flour
Method:
  1. Preheat the oven to 425˚F degrees.
  2. Season the cavity of the chicken with salt and pepper, and then fill the cavity with the garlic, and herbs.
  3. Season the outside of the chicken with salt and freshly ground pepper.
  4. Truss the chicken.
  5. Place the chicken, breast-side up, in a roasting pan on a rack or mirepoix.
  6. Roast the chicken for 1 to 1 1/2 hours or until an instant read thermometer registers 170˚ F degrees at the thickest part of the thigh.
  7. Rest the chicken 10 minutes before carving.
For Gravy
  1. Add onion, celery & carrot to roasting pan and roast with chicken.
  2. After the chicken is roasted, discard the vegetables and pour the fat and juices into a measuring cup.
  3. Skim the fat from the pan juices and transfer 3 tablespoons of the fat back into the roasting pan and discard the rest of the fat.
  4. Heat the roasting pan on the stovetop, add the flour and cook the flour and fat for two minutes.
  5. Deglaze the pan with the stock and scrape up any browned bits on the bottom of the pan with a rubber spatula or wooden spoon.
  6. Pour the roasting juices, fond and stock into a saucepan and heat over medium-high heat.
  7. Whisk to combine.
  8. Bring to boil and cook until thickened.
  9. Season with salt and pepper and serve