Simple Roasted Chicken

Brushed with a mixture of olive oil and butter, stuffed with fresh herbs and garlic, and roasted on a bed of aromatic vegetables, this chicken has crisp, golden skin and juicy meat. The easy-to-prepare pan sauce is slightly thickened and full of herbal and chicken flavor.
NotesIt is easiest to carve a chicken for 2, with equal portions of light and dark meat, but this size chicken yields meat for 3.
Order of preparation:
• Dice the vegetables.
• Roast the chicken.
• Remove the chicken from the oven and let rest.
• While the chicken is resting, prepare the pan sauce.
Make-ahead note:
• The diced vegetables can be refrigerated up to 2 days.
Makes2 or 3 servings
Cooking Methodroasting
CostModerate
Total Timeunder 2 hours
Kid FriendlyYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free
Equipmentelectric mixer
Mealdinner
Moodblue
Taste and Texturebuttery, crisp, herby, juicy, meaty
Ingredients
- 2 tablespoons butter
- 2 tablespoons virgin olive oil
- 1 chicken, 2½ to 3 pounds
- Kosher salt and cracked black pepper
- 6 to 8 sprigs fresh herbs
- 3 cloves garlic, peeled
- 1 small onion, cut into medium dice
- 2 medium carrots, peeled and cut into medium dice
- 2 Stalks celery, cut into medium dice
- ½ teaspoon herbes de Provence
- 2 cups Chicken Stock or low-salt canned chicken broth
- 2 teaspoons butter
- Salt and freshly ground black pepper
- ½ teaspoon chopped tarragon, savory, chives, or rosemary (optional)
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Instructions
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Preheat the oven to 475°F. In a small pot over medium-low heat, melt together the butter and olive oil.
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Rinse the chicken well and pat dry with paper towels. Season the cavity with salt and pepper and stuff with the fresh herbs and garlic cloves.
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Arrange the diced vegetables in an even layer on the bottom of a roasting pan just big enough to accommodate the chicken (13 by 9 by 2 inches). Place the chicken breast-side up on top of the vegetables and brush with the butter mixture. Sprinkle on all sides with salt and pepper and herbes de Provence.
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Roast 15 minutes, then turn the chicken on its side, brush with the butter mixture, and roast 10 minutes. Turn, brush, and roast on the other side, about 8 minutes.
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Reduce the oven to 400°F. Turn the chicken breast-side up and roast 18 to 20 minutes more, basting 2 or 3 times with pan juices and butter; the juices should run clear when the chicken is pierced at the junction of the leg and thigh. Remove from the pan and let rest 5 minutes before carving.
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For the pan sauce:
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Spoon or pour off the grease from the roasting pan. Place the pan over high heat, add the stock, and cook, scraping up the cooked-on bits from the bottom of the pan. Bring to a boil and reduce to one third of its original volume. Whisk in the butter. Season to taste and stir in the optional herbs.
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To serve, carve the chicken and serve with the pan sauce.
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Variations:
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Use fresh rosemary, thyme, sage, oregano, or any other herbs you prefer.
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If desired, strip the leaves from a sprig of rosemary and sprinkle over the chicken before roasting.
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1996 Debra Ponzek and Joan Schwartz