Imagine a golden-brown chicken with crispy skin that crackles with every cut, infused with aromatic herbs and dripping with a rich, velvety gravy that will make your taste buds dance. This isn't just another chicken recipe - this is a culinary journey that transforms an ordinary dinner into an extraordinary dining experience. Whether you're a home cook looking to impress your family or a food enthusiast seeking the perfect roasted chicken technique, this recipe promises restaurant-quality results right in your own kitchen.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Whole chicken
- Olive oil
- Herbs (thyme, rosemary)
- Garlic
- Chicken broth
- Flour
- Salt
- Pepper
Instructions
- Remove the whole chicken from refrigerator 30 minutes before cooking to allow it to reach room temperature. Pat the chicken dry thoroughly with paper towels to ensure crispy skin.
- Preheat the oven to 425°F (218°C). Place a large roasting pan or cast-iron skillet inside the oven while preheating.
- Prepare the chicken by gently separating the skin from the meat using your fingers. Rub olive oil underneath the skin and over the entire exterior of the chicken.
- Finely chop fresh thyme and rosemary. Mix herbs with minced garlic, salt, and black pepper. Generously season the chicken inside and out with the herb mixture.
- Carefully remove the hot pan from the oven and place the seasoned chicken breast-side up. Truss the chicken legs with kitchen twine for even cooking.
- Roast the chicken for approximately 60-75 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- While chicken is roasting, prepare the herbal gravy. In a saucepan, heat chicken broth and whisk in flour gradually to create a smooth consistency.
- Once chicken is done, remove from oven and let rest for 15 minutes. This allows juices to redistribute, ensuring moist meat.
- Transfer the roasting pan drippings into the gravy base, whisking continuously to incorporate all flavorful bits. Simmer until gravy thickens.
- Carve the chicken and serve hot with the herbal gravy, garnishing with additional fresh herbs if desired.
Tips
- Temperature Matters: Always let your chicken come to room temperature before roasting to ensure even cooking.
- Pat Dry for Crispy Skin: Use paper towels to remove excess moisture, which is key to achieving that irresistible crispy exterior.
- Herb Distribution: Gently separate the skin from the meat to rub herbs and oil directly on the meat for maximum flavor penetration.
- Use a Meat Thermometer: Don't guess - always check the internal temperature reaches 165°F for safe, perfectly cooked chicken.
- Resting is Crucial: Allow the chicken to rest for 15 minutes after roasting to redistribute juices and keep the meat moist.
- Save Those Drippings: The roasting pan drippings are liquid gold - they'll add incredible depth to your gravy.
- Fresh Herbs Make a Difference: Use fresh thyme and rosemary for the most vibrant flavor profile.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
