Lemon, Garlic & Herb Roasted Chicken
It’s true what they say: roasting a whole chicken is easier than it sounds. But I’ve never been nervous about the roasting—just the trussing. My mom has perfected the art of trussing, using one string to wrap, tuck, and tie turkey or chicken in one neat little bow. I bet she could do it blindfolded in her sleep (she’s seriously that good at it). I did not inherit the trussing gene, so I simply do not tie the wings and legs with kitchen string. It doesn’t look as fancy (sorry, Mom!) but the chicken tastes the same: delicious.
I typically make roasted chicken on Saturday or Sunday when I have a few hours to prep, roast, and make gravy (because I’m all about the gravy). I like to buy the two-pack of organic chickens from Costco and cook both at once, using the second bird for lunches and dinners throughout the week (especially for something like Southwest Chicken Chili). The leftover chicken is also great in soups or salads.
Your home will be engulfed in the aromas of a home-cooked meal, and whether you truss with the best of ’em or not, this lemony, garlicky, herb-roasted chicken is simple, moist, and so extremely flavorful. You’ll never make another kind of roast chicken—I promise.
SERVES 2 TO 4 • TOTAL TIME: 2 HOURS
INGREDIENTS:
1 (3- to 4-pound) whole chicken
Kosher salt and freshly ground black pepper
1 head garlic
1 medium lemon
8 sprigs fresh parsley
4 sprigs fresh rosemary
3 sprigs fresh thyme
1 recipe Lemon, Garlic & Herb Compound Butter, at room temperature
2 tablespoons unbleached all-purpose flour
1 to 2 cups Chicken Broth
DIRECTIONS:
- Preheat the oven to 400ºF.
- Pat the chicken dry with a paper towel.
- Season the inside of the chicken cavity with a couple pinches of salt and pepper.
- Slice off the top third from the head of garlic and cut the lemon in half. Tie the parsley, 3 sprigs of rosemary, and 2 sprigs of fresh thyme together with kitchen string and place the bundle inside the cavity along with the garlic head and lemon halves.
- Divide the compound butter in half. Starting at the neck, gently insert your fingers underneath the skin, working your way around and separating the skin from the chicken. Insert half the butter under the skin and rub it over the entire chicken. Take the remaining butter and slather it on the outside of the chicken, over the skin. Next, season the outside with ½ tablespoon of salt. Place the chicken on a rack set inside a cast-iron skillet or small roasting pan.
- Roast the chicken on the lower rack of the oven for 60 to 65 minutes, or until fully cooked. A thermometer inserted in the thickest part of the chicken should read 165°F and the legs should be loose and the juices clear. Baste the chicken with any pan juices and transfer to carving board, tent with aluminum foil, and let the chicken rest for 15 to 20 minutes.
- Remove the lemon, garlic, and herbs from the cavity before carving. Start by removing the wings, then the legs, and then remove the entire breast from the breastbone and slice.
- Pour all the pan drippings from the roasting pan into a glass measuring cup or fat separator. Once the juices settle and the fat rises, skim 2 tablespoons of the fat and return it to the roasting pan. Skim the remaining fat off the top and discard; this should leave about 1 cup (more or less) of juices behind. Pour in enough chicken broth to equal 2 cups total liquid.
- Set the roasting pan on the stovetop over medium heat. Sprinkle the flour into the pan. Whisk, cooking the flour for 2 to 3 minutes before slowly pouring the juices and broth into the pan.
- Add the remaining 1 sprig rosemary and 1 sprig thyme. Let the gravy bubble while you whisk until it thickens. Season with salt and pepper. Discard the herb sprigs before serving.
- Serve the sliced roasted chicken with a spoonful or two of gravy over the top.