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Always Juicy Herb Roast Chicken

Slathered in herb butter and finished with slow heat - yields an always juicy, super tasty roast chicken.
Servings: 6 6oz servings
Calories: 454kcal

Ingredients

  • 2 cloves garlic
  • 3 Tbs minced chives
  • 2 Tbs minced thyme
  • 1 Tbs minced rosemary
  • 1 Tbs salt
  • 1/2 tsp pepper
  • 3 Tbs butter softened
  • 1 3-4 lb chicken

Sauce

  • 1 Lemon
  • 1 Shallot
  • 1 tsp mustard
  • 2 Tbs flour
  • 1 cup chicken broth
  • Splash of white wine optional

Instructions

PREHEAT

  • Preheat the oven to 450 and place an oven safe skillet in it to preheat too.

MAKE THE HERB BUTTER

  • Mince the garlic and herbs. Set aside a pinch of each herb to use later in the sauce. Combine the remaining herbs and garlic with softened butter, salt and pepper. I found this easiest to do with my hands.
  • Rub the herb butter under the skin, all over the chicken breast meat and legs. Then finish with the last little bit on top of the skin.
  • Place your thermometer in the chicken.

ROAST THE CHICKEN

  • Use hot pads and take the skillet out of the oven. Place the chicken in the skillet, breast side UP. Return to oven.
  • Cook to 140-ish degrees. Then turn off the oven to let the chicken finish cooking to 160-165.
  • Remove the skillet and chicken from the oven. Take the chicken out and set aside.

MAKE THE PAN GRAVY

  • Pour the pan drippings into a heat proof container. Wait a few minutes for the fat to float to the top. Skim off 2 Tbs of fat and return it to the pan, with the burner on medium-high. Add the shallots and cook until softened, about 2 minutes.
  • Meanwhile, skim the remaining fat off the top of the dripping and discard the fat. Keep the drippings! If you don't have 1 cup of drippings, add chicken stock to get 1 cup. Add in the mustard.
  • Add 2 Tbs flour to the pan and whisk constantly until it smells toasty. Then slowly whisk in 1 cup of the drippings. Add a splash of wine and continue to whisk.
  • Remove from heat, add in lemon juice and a pinch of leftover minced herbs.

SERVE

  • The chicken has rested, so now you can carve it. Serve with pan gravy.

Nutrition

Serving: 6g | Calories: 454kcal | Protein: 40g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 16g | Sodium: 1200mg | Fiber: 1g | Sugar: 1g