Roast Chicken with Herb Butter


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2 h servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. FIrst make the herb butter. Put the butter in a bowl and beat it with a wooden spoon to soften it. Add the chopped herbs, scallion if using lemon juice and salt and pepper.
  2. Stir the ingredients together then beat them vigorously until they are evenly combined. Preheat the oven to 400 degrees F.
  3. Prepare the chicken putting two onion section in the cavity of the bird before trying the legs with string. Put the remaining onion in the roasting pan.
  4. Put the rack in the pan and place the bird on the rack. Spread the herb butter liberally all over the bird then spoon the white wine into the pan.
  5. Turn the chicken upside down and roast for about 20 minutes until browned. Then turn it over so that it is breast side up baste with the buttery cooking juices.
  6. Return the chicken to the oven and roast for 55-70 minutes more or until the jices run clear when the flesh is piereced with a knife between the body and a leg
  7. Wrap the chicken in a large sheet of foil and let it rest for about 15 minutes. Remove the rack and onion from the pan and make the gravy.
  8. Gravy:
  9. Tilt the roasting pan so the juices settle in one corner. Then spoon off the fat leaving the dark juices in the pan. Discard the surplus fat. Put the roasting pan on the burner over medium heat.
  10. Sprinkle 2 tsp all purpose flour over the juices in the pan and whisk with a coil whisk over medium heat for 2-3 minutes until the flour browns a little.
  11. Pour in 1 1/4 cups hot stock and bring to a boil Whisking all the time. If you like, add four Tbs white or red wine. Whisk to mix. Simmer for 2 minutes then check the seasoning. Makes 1 1/4 cups.


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