Roast Chicken 11
A home-style Roast Chicken 11 made with Butter Room Temperature, Garlic, Roasting Chicken, Broth, and Flour. Add it to your meal plan and shop the whole list in one go.
Ingredients
- 1/2 cup
- 3 clove
- 7 lb
- 1 cup
- 2 tbsp
Method (preview)
- 1
Combine butter, rosemary, thyme, garlic and lemon peel in small bowl and stir to blend. Season to taste with salt and pepper.
- 2
Rinse chicken; pat dry.
- 3
Reserve 2 tablespoons herb butter for gravy.
- 4
Rub half of remaining herb butter over chicken breast under skin.
- 5
Spread remaining herb butter over outside of chicken.
- 6
Season chicken with salt and pepper.
- 7
Truss chicken to help hold shape.
- 8
Place a fresh lemon, quartered, into the inside of the chicken if desired.
- 9
Place chicken in heavy large roasting pan. Roast 20 minutes.
- 10
Reduce oven temperature to 375 deg.
- 11
Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 175 deg. and juices from thigh run clear when thicken thigh is pierced with skewer, about 1 hour 15 minutes.
- 12
Lift chicken and tilt slightly, emptying any juices form cavity into roasting pan.
- 13
Transfer chicken to platter. Tent with aluminum foil to keep warm.
- 14
Pour pan juices into large glass measuring cup. Spoon fat off top.
- 15
Add wine to pan.
- 16
Place pan over high heat; bring wine to boil, scraping up any browned bits.
- 17
Pour wine mixture into cup with pan juices.
- 18
Add enough broth to same cup to measure 2 1/4 cups liquid.
- 19
Melt reserved 2 tablespoons herb butter in heavy medium saucepan over medium-high heat.
- 20
Add flour, whisk until smooth and beginning to color, about 3 minutes.
- 21
Gradually whisk in pan juices.
- 22
Boil until thickened to sauce consistency, whisking occasionally, about 7 minutes.
- 23
Season gravy with salt and pepper.
- 24
Arrange lemon and rosemary around chicken on platter.
- 25
Serve with gravy.
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