There’s nothing like a perfectly seasoned, well roasted whole chicken. It is a perfect left-over meal base as well. I bring to you today, Herb Roasted Chicken.
A simple blend of parsley and tarragon make this bird a hit. It is slowly roasted at 325 degrees to the right doneness. I served it up with some roasted red potatoes and a traditional pan gravy.
Enjoy the recipe below.
- 1 Whole Chicken
- 3-4 Parsley Stems plus 2 Tbs Chopped Parsley
- 1 Tarragon Leaf
- 1oz Carrots (diced)
- 1oz Celery (diced)
- 2oz Onions (diced)
- Butter as needed
- Salt & Pepper as needed
- 8 tsp Corn Starch
- 4 tsp Cold Water
- 2 Cups Stock
- Preheat oven to 400 degrees. Remove giblets from inside chicken cavity and season with salt and pepper. Truss (tie) chicken using kitchen twine and season entire chicken.
- Rub entire chicken with just enough butter to promote browning and sprinkle chopped parsley.
- Place diced vegetables at the bottom of the roasting pan and place chicken on roasting rack breast side down and bake at 400 degrees for 15 minutes, not longer.
- Reduce heat to 325 and continue cook for 45-50 minutes. After that time, turn chicken on the other side and continue cooking for an additional 1 hour.
- Remove from oven when juices run clear or meat thermometer reads 165 degrees in the fattest part of the bird. Let rest for at least 10 minutes before carving.
- Place pan on medium heat and cook away the liquid until it evaporates. Add stock while whisking lifting the brown bits from the pan (deglazing).
- Cook until the liquid reduces by a third. In a small bowl combine corn starch and water. Add this mixture to the gravy while constantly whisking.
- Bring to a boil while it thickens.
- Strain liquid to remove any large brown bits and vegetables.