Herb Roasted Chicken
September 16, 2018
: 6-8 servings
- 1 (5-6-pound) capon or roaster chicken
- 5 cloves garlic crushed
- 1 medium onion, coarsely chopped
- 3 whole bay leaves
- 1 tablespoon each dried thyme, rosemary, and sage
- 3 tablespoons extra-virgin olive oil
- Kosher salt and black pepper to taste
- Several sprigs of fresh thyme, rosemary and sage
- 1 1/2 cups chicken stock
- Butcher's twine
- Step 1 Preheat the oven to 425 degrees F.
- Step 2 Season the capon or roaster chicken cavity with salt and pepper.
- Step 3 Put the crushed garlic, chopped onion and dry herbs inside the cavity.
- Step 4 Using the twine, tie the legs closed.
- Step 5 Rub the entire outside of the capon or chicken roaster with an even coat of the olive oil.
- Step 6 Pick the herbs from their stems, coarsely chop them, and sprinkle them evenly on the chicken.
- Step 7 Place the chicken into the pre-heated roasting pan and roast at 425 degrees F. for 45 minutes.
- Step 8 Reduce the temperature to 350 degrees F. and continue to roast for an additional 1 1/2 hours, or until meat thermometer registers 165 degrees F. and the juices run clear when the thigh is pierced.
- Step 9 Allow resting on a platter for 15 to 20 minutes before carving.
- Step 10 While the chicken is resting, place the roasting pan on top of the stove, remove any chicken fat with a spoon and, over medium heat, and deglaze the pan drippings with the chicken stock.
- Step 11 Use a spoon to scrape up all the crusty bits (that are where the most concentrated flavor is) and bring to a boil.
- Step 12 Remove from the heat and strain the liquid into a gravy boat to pass at the table.