Lemon Herb Roast Chicken

 

Cooking time: 1 hour, 20 minutes

Herb Butter:

• 5 tablespoons unsalted butter, softened

• 1 teaspoon freshly chopped thyme leaves

• 5 sage leaf tea bags ( or 3tsp freshly chopped sage)

• 2 sprigs fresh rosemary, leaves removed and finely chopped

• Salt and freshly ground black pepper

Stuffing:

• 5 large onions, peeled and cut in quarters

• 1 (5 pound) roasting chicken, rinsed, dried and giblets removed

• 3 lemon slices

• 6 oz carrots, cut in large cubes

• 4 oz celery, cut in large cubes

• 2 sprigs fresh thyme

• 3 sprigs fresh rosemary

• 1 sprig fresh sage, chopped

• 3 large cloves garlic, peeled and cut in ½ lengthwise

• 1/4 cup white wine

• 1 cup chicken broth

Steps:

I. In a small bowl, add the butter, chopped thyme, rosemary, and sage. Season with salt and pepper, mix together then store in the fridge.

II. Preheat oven to 425 degrees F.

III. Place the onion quarters, celery and carrot cubes on a baking tray.

IV. Season the cavity of the chicken with salt and pepper, add lemon slices, thyme, rosemary, sage and garlic cloves.

V. Using your hands, gently separate the skin from the meat of the breast. Evenly spread the herb butter on the meat underneath the skin and 1 sprig of rosemary on both sides of the breast.

VI. Using the remaining butter, rub on the skin. Wash hands and season the skin with salt and pepper.

VII. Truss the chicken using twine or sewing thread (make sure to overlap thread)

VIII. Place the chicken on the aromatics on the tray.

IX. Transfer the tray to the preheated oven and roast for 20 mins breast side up at 425°F to brown then base the chicken with its drippings before lowering the oven temperature to 350°F. Base the chicken at 20 minute intervals to continue browning the chicken and for added moisture to the chicken.

X. Using an instant meat thermometer, make sure the thighs have reached 165 degrees F.

XI. Remove the chicken from the oven. Transfer to a cutting board, tent with foil and let rest.

XII. Spoon off as much fat from the pan as possible. Place the pan over high heat and add white wine. Use a wooden spoon to scrape up all the browned bits on the bottom of the pan. Add chicken broth and let reduce to about half, about 4 to 5 minutes. Strain out the aromatics. Add the gravy back to the pan and keep warm.

XIII. Cut the twine from the drumsticks and carve. Pour the gravy into a serving bowl and serve with the chicken