Classic Roast Chicken
This recipe for Herb-Roasted Chicken with Pan Sauce is a comforting and delicious dish that is perfect for a special meal or a cozy night at home. The aroma of fresh rosemary or tarragon infuses the tender chicken, creating a mouthwatering and flavorful main course. Roasted to golden perfection, the chicken is served with a savory pan sauce that adds an extra layer of richness to each bite. Enjoy this classic recipe that is sure to impress your family and friends!
— Constant Cookbook
Ingredients
- 2 chickens, each about 3 1/2 lb.
- 4 Tbs. minced fresh rosemary or tarragon
- Salt and freshly ground pepper, to taste
- 3/4 cup chicken broth
- 1/4 cup dry white wine or chicken broth
Instructions
- <b>Prepare the chickens</b>
- Preheat an oven to 450&#176;F.
- Place the chickens, breast side up, on a rack in a large roasting pan (or use 2 pans). Pat the chickens dry with paper towels. Rub the outside of each chicken with 2 Tbs. rosemary and a generous amount of salt and pepper.
- <b>Roast the chickens</b>
- Roast the chickens for 20 minutes. Reduce the oven temperature to 400&#176;F and continue to roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170&#176;F, about 40 minutes more.
- Transfer 1 chicken to a carving board and let rest for 10 minutes. Set the second chicken aside to cool before shredding the meat and storing (see note above).
- <b>Make the pan sauce</b>
- Discard all but about 1 Tbs. of the fat from the roasting pan. Place the pan over medium-high heat and add the broth and wine. Bring to a boil and stir, scraping up the browned bits from the pan bottom. Cook until slightly reduced, about 1 minute. Season with salt and pepper.
- Carve one of the chickens into serving pieces and divide among 4 plates. Top with the sauce and serve. Serves 4; makes about 8 cups cooked chicken total.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Weeknight</I>, by Melanie Barnard (Oxmoor House, 2006).
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