Easy and Delicious Roast Chicken
If you've ever picked up a rotisserie chicken from Costco or your local grocery store, you know how good they can be and how incredibly easy it is to pull the chicken and fill tacos, make chicken clubs or just simply serve on a platter.
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Ingredients
  1. 1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
  2. 2-3 sprigs of rosemary
  3. 1 lemon, halved
  4. 1 head garlic, cut in half crosswise
  5. 2 tablespoons (1/4 stick) butter melted
  6. 2 shallots quartered
  7. 4 carrots cut into 2-inch chunks
  8. Olive oil
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Rinse the chicken inside and out, pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Place the shallots, carrots, and rosemary in a roasting pan. Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  3. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
  4. For an easy gravy, pour off excess fat from pan and return to heat. Whisk in 1 cup of chicken stock, 1/4 cup of cream, and sprinkle flour while scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Keep stirring until thickened.
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