Herb-Roasted Chicken with Pan Gravy
Herb-Roasted Chicken with Pan Gravy is rated
out of
5 by
1.
Prep Time:
25 minutes
Cook Time:
70 minutes
Servings:
4
The gravy is prepared in the same pan that was used for roasting the chicken, so the flavorful juices and tasty browned bits are incorporated. A bit of cornstarch helps to thicken the gravy.
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
Directions:
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.
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.
Williams-Sonoma Kitchen.
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(44)
Rated 5 out of
5
by
Cook4Partyof5 from
You'll Love this Chicken!
This recipe is awesome! I've made it now twice and it's super easy and so delicious! This time, I put the herbs, olive oil, salt and pepper under the skin and just put olive oil, salt and pepper on the outside. Either way, you can't go wrong!
Date published: 2013-10-28