Succulent Roast Chicken

With smaller gatherings the new norm, you may want to consider this incredibly succulent roast chicken to wow your tummies this holiday season. Tucking the herb butter mixture under the skin and then roasting it in a hot oven in a pan lined with aromatics and wine makes this bird into an incredibly memorable feast!

Succulent Roast Chicken

  • Servings: 4-6
  • Print

Prep the Chicken
3-1/2 – 4 lb whole chicken
2 T each coarse Kosher salt and black pepper

Take the chicken out of the fridge 30 minutes before cooking. Pat dry and season very generously with salt and pepper, inside and out.

Preheat oven to 450°F and place the oven rack in the middle.

Use a small spoon or your fingers to loosen skin from chicken from the breast and drumsticks only. (Don’t remove skin, just loosen it so you can slather the herb butter in there). Make the Herb Butter.

Herb Butter
Whisk together:
1 stick (113 g) unsalted butter, melted
1 tsp fresh thyme, chopped (1/2 tsp dried)
1 tsp fresh rosemary, chopped (1/2 tsp dried)
2 large garlic cloves, minced
1 T fresh parsley, finely chopped (1 tsp dried)
1/2 tsp each Kosher salt and black pepper
Juice from half a lemon

Prop chicken upright, and spoon 2/3rds of herb butter mixture under skin, pressing it down to reach everywhere.

Pour the remaining 1/3rd of the herb butter around the outside of the bird and spread it around evenly.

Tie the drumstick ends together with string and tuck the wing tips under the chicken.

Stuff the cavity with the other half of the lemon, and add a small bunch of fresh rosemary, thyme and a few onion quarters.

This is a messy job! Have all your ingredients in hand, string cut, and ready. Don’t touch anything else in the kitchen while you’re working on this, then wash hands thoroughly afterward.

Place additional wedges of onion as well as a garlic head (cut in half) onto the center of roasting pan. Lift and place the chicken on top, and adjust it as needed to sit as evenly as possible over the aromatics.

Pour 1 cup (237 g) of white wine or chicken broth around the bird and give the chicken a final drizzle of olive oil.

Sprinkle all over with a little extra salt and pepper.

Roast at 450°F for 10 minutes, then reduce temperature to 350°F and allow it to roast for another hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F and juices run clear when pierced. Baste a couple of times while roasting, spooning pan juices over skin.

Allow the chicken to rest once out of the oven for 15 minutes, uncovered. Serve with your preference of sides. Save the pan juices to make a delicious gravy!

1/4 cup (57 g) unsalted butter
1/4 cup (30 g) unbleached all-purpose flour
2 cups (473 g) of liquid broth from pan (use a gravy separator or you’ll have a lot of oil) topped off with extra chicken broth as needed
Salt and pepper to taste

Melt butter over medium heat, add flour, stir for 1 minute. (This is a roux). Add half the liquid while whisking. Once incorporated, add rest of the liquid.

Continue cooking for two minutes, stirring regularly, until the gravy thickens. Season with salt and pepper to taste and whisk in more broth as needed to reach the consistency you prefer.

Adapted from a recipe at Recipe Tin Eats

Leave a Reply