Herb-Roasted Chicken With Pan Gravy
This herb-roasted chicken recipe is a delightful dish that will fill your home with the comforting aroma of fresh rosemary and sage. The combination of herbs, paired with a savory gravy made from pan drippings, creates a perfect balance of flavors that will satisfy your taste buds. Roasted to perfection, this chicken is sure to be a hit at your dinner table, making it an ideal choice for a cozy and delicious meal. Enjoy the succulent and tender meat, complemented by the herbed crust and flavorful gravy.
— Constant Cookbook
Ingredients
- Leaves from 2 fresh rosemary sprigs, minced
- 4 fresh sage leaves, minced
- 3/4 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to
- taste
- 1 chicken, 4 to 5 lb., rinsed and patted dry
- 3 fresh rosemary sprigs
- 2 fresh sage sprigs
- 2 tsp. extra-virgin olive oil, plus more for
- brushing
- 1/2 cup chicken stock
- 2 Tbs. dry vermouth
- 2 to 3 tsp. cornstarch
- 1 to 2 Tbs. unsalted butter, cut into pieces
Instructions
- Position a rack in the lower third of an oven and preheat to 375ºF.
- In a small bowl, stir together the minced rosemary, minced sage, the 3/4 tsp. salt and the 1/2 tsp. pepper. Set aside.
- Season the chicken cavity with salt and pepper. Cut 2 of the rosemary sprigs in half and place in the cavity along with the sage sprigs. Brush the outside of the chicken with olive oil and sprinkle with the herb mixture.
- Pour the 2 tsp. olive oil into a 10-inch fry pan. Place the chicken, breast side up, in the pan and transfer to the oven. Roast, basting occasionally with the pan juices, until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170ºF, 55 to 60 minutes. Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving.
- Pour off all but 2 Tbs. of the fat from the pan. Set the pan over medium-high heat and add the stock, vermouth and the remaining rosemary sprig. Cook, stirring often, about 5 minutes. Remove the rosemary and discard. Add the cornstarch and cook, stirring, until the gravy is slightly thickened, 5 to 7 minutes. Whisk in the butter a few pieces at a time, and season with salt and pepper.
- Carve the chicken and arrange on a warmed platter. Pour the gravy into a sauceboat and pass alongside. Serves 4.
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