Butter- and Herb-Roasted Chicken

By AzWench

Ingredients

• HERB BUTTER
• 2 tablespoons unsalted butter, at room temperature
• 1 garlic clove, minced
• 1/2 teaspoon chopped fresh sage
• 1/4 teaspoon chopped fresh rosemary
• 1/8 teaspoon fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• CHICKEN AND GRAVY
• 3 celery stalks
• 3 carrots, halved lengthwise
• 1 medium yellow onion, sliced
• 3 garlic cloves, peeled and smashed with the side of a knife
• 1 chicken (4 to 6 pounds), cut into 8 pieces
• Salt and ground black pepper
• 1 cup chicken broth
• 2 tablespoons all-purpose flour

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400°F.

To make the herb butter: Mix all the ingredients together.

To prepare the chicken: Place the celery, carrots, onion slices, and garlic cloves in the bottom of a roasting pan or large glass baking dish. Lay the chicken pieces on top of the vegetables. Season the chicken all over with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Rub the herb butter under the skin and on top of each piece of
chicken.

Pour the broth into the bottom of the roasting pan. Bake the chicken until a thermometer inserted in the thickest part of the thigh registers 165°F. about 1 hour. Transfer the roasted chicken to a serving platter. Strain the cooking juices from the roasting pan into a bowl. Discard the vegetables.

To make the pan gravy. Pour 1 cup of the strained cooking juices into a medium saucepan. Bring to a simmer over medium heat. Whisk in the flour. Cook until the gravy has thickened, 3 to 4 minutes. Stir in a little water if the gravy becomes too thick. Season the gravy with salt and pepper to taste.

To serve, spoon pan gravy onto each plate and top with roasted chicken.