Herb Roasted Chicken

Whole roasted chicken can be a simple, elegant, and satisfying family meal that requires few ingredients and couldn’t be easier.

I will show you how to use the drippings from the chicken to make a gravy, the perfect accompaniment to any roasted meat.

All you need is a chicken, a few vegetables, and you are on your way to a perfect Sunday dinner.


Ingredients:

  • Whole chicken 3-6 lbs. (allow roughly 1lb. per person)
  • drizzle of olive oil
  • 2 large or 3 medium-sized carrots, peeled and roughly chopped
  • 2 celery sticks, roughly chopped
  • 1 white onion, roughly chopped
  • 8 sprigs of fresh rosemary
  • salt & pepper
  • 1 cup of water or white wine
  • 1 tablespoon of butter
  • 1 tablespoon of flour
  1. Preheat the oven to 285° F.
  2. Trim chicken of any excess fat, remove internal packet, wash the inside and out under cold running water, and pat dry.
  3. Lightly oil a roasting tray or large casserole dish with the oil, and spread the chopped carrots, celery, onion, and three rosemary sprigs evenly across the bottom.
  4. Place the remaining sprigs of rosemary inside the cavity, place the chicken breast-side up on the vegetables, and tie the legs together with kitchen twine if you prefer. Drizzle olive oil over the top and rub it in to spread evenly across all the skin.
  5. Season generously with salt and pepper and place in the oven for 35 minutes per pound.
  6. Test for doneness with a meat thermometer. It should read a minimum of 165°F if placed in the thickest part of the breast. If it is not 165° yet, leave it until it reaches this temperature.
  7. Once the internal temperature is reached, turn the oven up to 500° (or the highest setting) for 5-10 minutes to crisp the skin. Pay close attention while doing this.
  8. Remove chicken from the oven, then carefully remove it from the pan or baking dish. Let it sit for at least 10 minutes (30 is better if you have the time).
  9. Carefully pour the drippings out of the roasting tray through a strainer and into a saucepan. Add 1 cup of water or white wine, mix and keep warm on low heat.
  10. In another saucepan, melt the butter on low heat and mix in the flour and cook for 2-3 minutes, being careful to not let the mixture brown.
  11. Stir in the stock into the butter/flour mixture in small increments, stirring after each addition until a smooth sauce forms.
  12. Cook on medium-low heat for several minutes until the sauce thickens enough to cover the back of a spoon.
  13. Slice chicken and serve with the gravy.

Notes:

The cooking time for the chicken is a rough estimate. It is important to check the internal temperature with a meat thermometer to be sure, as this could pose a safety issue to serve under-cooked poultry.

You can substitute rosemary for any other herb or combination of herbs if you wish. Sage, oregano, and thyme are all great choices.

The longer you let the chicken rest, the juicier the meat will be. The juices will run out of the chicken very quickly if cut while it is still hot inside.

If you try this recipe, let me know in the comments below, and don’t forget to share and subscribe! Enjoy!

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POULET À L’ESTRAGON

This recipe is adapted from “A Cook’s Tour of Athens” from Athens, GA published in 1963. This submittal is from no other than Mrs. John F. Kennedy, which was quite a surprise to find in a local Georgia fund-raising recipe book. Considering the social status of the Kennedys in the 1960s, I imagine exotic dishes like this would have been standard fare for them at that time. I researched this recipe and found there are different variations but not one quite like this. This is a French dish (obviously from the name) and also included in the famous Escoffier’s cookbook (#1550) from 1903 that is still used as a textbook for cooking schools today. I enjoyed making this dish and think you will too. Enjoy!

Ingredients

  • 2 chicken breasts, bone-in and with skin
  • 1 onion, thinly sliced
  • 1 carrot, thinly sliced
  • 1/4 teaspoon dried tarragon
  • 5 tablespoons butter
  • 1/2 cup white wine
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • dash of pepper
  • 1 egg yolk, slightly beaten
  • 3 tablespoons heavy cream
  1. Place chicken, onion, carrots, tarragon, and wine in a large saucepan. Add just enough water to cover chicken, about 4 cups.
  2. Cover and bring to a boil over moderate heat. Lower heat and simmer gently about 25 minutes, until the chicken is tender.
  3. Remove chicken and keep warm. Strain liquid and cook over high heat until it is reduced to 2 cups.
  4. In a heavy saucepan melt 3 tablespoons of the butter; stir in flour, salt, and pepper. Gradually add the 2 cups chicken broth; cook and stir over moderate heat until thickened and smooth.
  5. Add the remaining 2 tablespoons butter; simmer gently 5 minutes, stirring occasionally.
  6. Combine egg yolk and cream; stir into hot sauce.
  7. Arrange chicken breasts on a warm serving platter and pour the hot sauce over them.

Notes:

The total cooking time from start to finish was about 1-1/2 hours. Much of the time is spent waiting for the chicken to cook and reducing liquid, so it is not very labor-intensive. When reducing the sauce, it is hard to measure the reduction to 2 cups, so I estimated by looking at a measuring cup. When it is time to put the reduction in the saucepan with the butter and flour, make sure to thicken until the sauce sticks and covers the back of a spoon when it is dipped in. This takes about 15 minutes after adding it to the flour, but this will vary depending on how reduced the stock is when you add it. Otherwise, this is an elegant way of having chicken. If you have tried this recipe or have any questions or comments, please leave them below, and don’t forget to subscribe. Cheers!

Sunday Dinner – Chicken in Wine Sauce

Today was one of those days where I looked through five different cook books, and no matter how hard I tried to convince myself this or that recipe is the one, I could not commit to any of them. So I decided that I would pick some ingredients at the grocery store and go from there. I knew I wanted something that can cook in one pot for simplicity, slow cook to develop flavor, and something hearty for this cool and rainy day. This turned out to be delicious and very easy to make.


Ingredients

  • 2 chicken breasts, bone-in and with skin
  • 3 tbsp. butter
  • 2 cups white wine
  • 2 cloves of garlic, diced
  • salt and pepper for seasoning
  • 1 tbsp. Herbes de Provence
  • 1 tbsp. flour

Method

  1. Pre-heat a deep skillet that has a lid on medium high, add the butter once hot.
  2. Season chicken breasts with salt and pepper on all sides, and sauté in the butter for four minutes each side, just enough to brown.
  3. Add wine, garlic and herbs to the pan, bring to a boil, reduce the heat to medium low and cover. Let simmer for 40 minutes.
  4. Remove lid and continue to simmer for 10 minutes to thicken the sauce.
  5. Remove the chicken from the pan and check the internal temperature with a meat thermometer, a minimum 165° F.
  6. Slowly sprinkle in the flour to the pan and stir, making sure to break up any bits that stick to the bottom. You can use a fork to break up any lumps that might form with the flour. Continually stir this for around 5 minutes or until the sauce is thick enough to cover the back of a spoon.
  7. Plate the chicken and pour the sauce over the top, and garnish with any fresh herbs or more herbes de provence.

Please let me know what you thought of this recipe below, and please subscribe for more recipes like this.

Curry With Chicken – Easy Recipe

This is a simple curry recipe using a few shortcuts to make a quick and very tasty weekday dinner. All dry ingredients can be stored in the pantry and this utilizes frozen chicken that can be stored in the freezer, so you can make this with little planning ahead. Enjoy!


Ingredients

Yes I know, I put chicken in a “veggie” curry
  • Curry Spice Packet
  • 1 Onion diced
  • 3 cloves of Garlic diced
  • 2 tbsp. Olive Oil
  • 1 tbsp. Tomato Paste
  • 2 cups of Chicken Broth
  • 2 Frozen Chicken Thighs
  • 1 cup dry Basmati Rice

Method

  1. Pre-heat oven to 400°
  2. Place frozen chicken thighs on a baking sheet, drizzle with olive oil and place in the center rack of the oven for 45 minutes
  3. Dice the onion and garlic and sauté in a large skillet 4-5 minutes
  4. Add the chicken broth, tomato paste, and curry spice packet to the skillet, bring to a boil, then turn heat to medium-low to simmer while the chicken is cooking
  5. Bring 1-3/4 cups of water to boil in a medium sauce pan, add dry rice and bring back to a boil, reduce heat to low and simmer covered for 20 minutes. You can leave the lid off and place a wooden spoon across the top to prevent it from boiling over until the temperature lowers, just don’t forget to cover it as soon as you can.
  6. Add the chicken thighs to the curry and let simmer for 5 minutes, then serve when the rice is ready.

A Few Notes

The chicken thighs can be cooked from frozen with no thawing, and the added olive oil helps keep the outside from drying while the center is still cooking. This works well for chicken breasts as well. You can also use a jar of curry simmer sauce sold in the same international aisle as the spice packets usually, and this adds another shortcut if you do not want to sauté the onion and garlic. The chicken and rice are prepared the same way, and the sauce only needs to be heated in a sauce pan. There are many different curry spice mixes and simmer sauces, so this is a very versatile, easy and flavorful meal. Please subscribe for more recipes and if you have any experiences making curry please share below!