Simple Herb-Roasted Chicken with Pan Sauce
Roast two of these simple, delicious herb-roasted chickens to use all week in salads, casseroles, sandwiches, and more.
Equipment
- Braiser optional (or shallow roasting pan)
- Instant-read meat thermometer optional
- Basting brush optional
Ingredients
- 1 4-5 lb. whole chicken (if giblets included, set aside or freeze for other use)
- 1.5 T. Kosher salt, divided
- ½ t. ground black pepper
- 2 small onions
- 2 small lemons
- 3 garlic cloves, crushed
- 9-12 sprigs fresh herbs such as rosemary, thyme, sage 3-4 sprigs each
- ½ stick butter cut into thin pats
- 2 T. olive oil
Pan Sauce
- ½ cup dry white wine (Sauvignon Blanc or Chardonnay)
- 1 ½ cups water
- ¼ cup heavy cream
Instructions
- Heat oven to 400 degrees. Pat chicken dry. Sprinkle both chicken cavities with ½ T. each of the Kosher salt and the pepper; set aside.
- Slice both onions into several thick slices. Place half of the onion slices on bottom of braiser or roasting pan. Stuff other half of onion slices in both chicken cavities. Repeat with lemons. Divide 3-4 herb sprigs among both chicken cavities.
- To the braiser, along with the onions and lemons, add smashed garlic cloves and 3-4 herb sprigs. This serves as a rack for the chicken. Place chicken on top of the onion, lemon, garlic, and herb blend.
- Using your fingers, gently loosen the skin over the breast meat and create space to insert butter pats and a few herb sprigs. Cover the surface as much as possible.
- Brush chicken skin with olive oil.
- Sprinkle with remaining ½ T. Kosher salt.
- Roast uncovered for 40 minutes.
- Turn oven temperature to 350 for an additional 40 minutes. or until meat thermometer inserted into thickest part of the breast (away from bone) reads 165 degrees. Leg should be 175 degrees.
- Remove from oven and let rest 15-20 minutes before cutting.
- While chicken is resting, make pan sauce if desired.
Pan Sauce
- While chicken is resting on a cutting board, remove onion, lemon, garlic, and herbs from the pan. Add white wine and heat over medium high heat until reduced by half, scraping up any browned bits left in the pan. These add flavor to the sauce. Add water and reduce by half again. Add heavy cream and cook over medium heat until just heated through. Sauce will be thick enough to coat the back of spoon. Serve with chicken.