Herb and Lemon Roasted Chicken
It’s always a treat for me and my sister whenever there would be a chance where we’ll be both at home during the weekends and have dinner. And since Mang Juan and Chooks-to-go (Local rotisseries) are just at the corner of our house we always end up buying from them. And this is one of the rare occasion that I would go to the groceries and cook for us, so i took the the opportunity to do so. I copied this recipe from Sarap Diva’s episodes and from FoodandWine Magazine.
What you’ll need:
- 2 tablespoons unsalted butter, softened
- 5 garlic cloves, 1 minced
- ½ teaspoon minced rosemary plus 2 rosemary sprigs
- ½ teaspoon minced thyme plus 2 thyme sprigs
- ½ teaspoon finely grated lemon zest
- Salt and freshly ground pepper
- One 4-pound chicken, at room temperature
- 1 large onion, cut into 8 wedges
- 1 lemon, cut crosswise into 8 rounds
- ½ cup chicken stock or low-sodium broth
- Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic, minced herbs and the lemon zest and season with salt and pepper.
- Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.
- Set the chicken breast-side-up on a rack in a roasting pan.(I failed to do it) Scatter the onion, lemon, garlic cloves and herb sprigs and add ½ cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
- Using tongs, turn the chicken breast-side-up. Add another ½ cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°
- Toss the potatoes and carrots around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil.
- Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lemon to release the juices. Carve the chicken and pass the chunky jus at the table.