Go Back

Roast Chicken with Herbs, Garlic & Shallots

Jewish Holidays, Main Dishes
Print Recipe

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.