i have a confession. i just roasted my first chicken last week. there, i said it. now that i’ve done it, i can say that it’s super easy + returns delicious results. i wish i had knew what i’d been missing out on! from now on, i vow to roast a chicken every few weeks, + i’m looking forward to trying different techniques + recipes. if you have any great ones, send them my way, please!
a few notes: when i make this again, i may roast it at the higher beginning temperature for longer to get a more golden brown color + crispier skin. also, we used the sliced onions under the chicken (as the recipe suggests) – while they gave a delicious flavor to the chicken, i think i will use a roasting rack next time. the onions didn’t raise the chicken up quite enough to crisp up the bottom.
we served this dish with ina garten’s oven-roasted potatoes, asparagus + green beans with fennel, which was a delicious accompaniment to the chicken + a side dish that i will absolutely make again. look for that recipe on the blog in the future! + remember, tell me about any great roasted chicken recipes/techniques you have – i can’t wait to roast another chicken!
roasted chicken with herb butter
1 large garlic clove, cut in half, green shoot removed
1/2 teaspoon kosher salt
4 teaspoons roughly chopped chervil
1 tablespoon roughly chopped tarragon
1 teaspoon roughly chopped thyme leaves
2 tablespoons roughly chopped parsley
3 1/2 – 4 pound chicken
4 ounces (1 stick) unsalted butter
freshly ground pepper
1 onion, sliced (optional)
preheat the oven to 450ºF. in a mortar + pestle, mash the garlic with the salt until smooth. add the chervil, tarragon, thyme, + parsley + mash together to a paste. add the butter + mash together until the mixture is smooth + uniform.
loosen the skin from the surface of the chicken, taking care not to tear it. you can do this with by sticking your first + second fingers between the skin + the meat, starting from the breast near the neck + moving them carefully over the surface of the bird. you can also do it with a teaspoon, rounded side out.
season the chicken, inside the cavity + outside, with salt + pepper. spread the butter under the skin, concentrating on the breast + down into the legs. truss the chicken + pat the surface dry with a paper towel.
if using the onion (the sliced onion acts as a rack and will infuse the chicken with more flavor), toss with 1/4 teaspoon salt + 1/4 teaspoon freshly ground pepper, + place in the middle of a lightly oiled baking dish. place the chicken on top, breast side up. if not using the onion, set the chicken on a lightly oiled rack, breast side up.
place in the oven + set the timer for 15 minutes. after 15 minutes turn the heat down to 350 + continue to bake for one hour, until a thermometer registers 160 when stuck into the thickest part of the thigh. remove from the heat + let stand for 10 minutes before serving. discard the onion.print this recipe