Roast Chicken with Herbs, Garlic & Shallots
Ingredients
- 1 Roasting chicken (4-5 pounds)
- 2 Tbsp unsalted margarine or butter, melted
- Kosher salt and pepper to taste
- 1 lemon, juice only
- 1 pkg Poultry Herb Blend (fresh sprigs of thyme, rosemary, and sage)
- ¾ lb shallots, peeled but left whole
- 1 head garlic, cloves separated, left whole and unpeeled
- ½ cup dry white wine or dry vermouth
Instructions
- Put a shallow roasting pan in the oven and preheat the oven to 375° F.
- Rub the inside of the chicken with the lemon juice, salt and pepper. Fill the cavity with the fresh herbs.
- Brush the melted margarine or butter on the chicken and season with salt and pepper.
- Oil a V-rack and put the chicken on it, wing-side up. Put the rack and chicken in the roasting pan and roast for 15 minutes. If you don't have a V-rack place the chicken on a roasting rack and prop up the chicken with aluminum foil balls.
- After 15 minutes, turn the chicken so the other wing is facing up.
- After another 15 minutes, turn the chicken breast-side up, sprinkle the pan with the garlic and shallots and pour the wine or vermouth over the garlic and shallots.
- Turn up the oven to 450°F and roast until the thickest part of the breast is at 165°F, about 45-60 minutes longer.
- Put the chicken on a platter and either surround it with the garlic and shallots or put the garlic and shallots in a bowl.
Notes
If you cannot find the Poultry Herb Blend, use an assortment of fresh rosemary, thyme and sage. Approimately 22 springs in total.
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