Herb-Infused Roasted Chicken with Savory Pan Sauce
***Experience the tender, flavorful chicken that dreams are made of! This recipe is inspired by Chef Anne Burrell's method from the show 'Secrets of a Restaurant Chef.' It delivers perfectly roasted, herb-infused chickens that are succulent inside, with crispy, golden skin outside. The magic lies in the herb rub that seeps deep into the meat, paired with a rich and vibrant pan sauce. Not only will this dish impress your family at dinner, but it also yields leftovers that can be transformed into delicious meals throughout the week, maximizing the value and flavor of your cooking. Whether served as a main course or used in soups, this dish promises to elevate any occasion. With my own tweaks to the original recipe, you'll savor every bite and enjoy the secrets of restaurant-quality cooking right at home!***
8
Servings
420
Calories
15
Ingredients
Ingredients
Rosemary
5 sprigs (picked and finely chopped, about 2 tablespoons)
Sage leaves
10 leaves (picked and finely chopped, about 2 tablespoons)
Garlic cloves
3 cloves (smashed and finely chopped)
Red pepper flakes
1 pinch
Extra virgin olive oil
4 tablespoons (plus more for drizzling)
Whole chickens
2 (3.5 lbs each)
Sea salt
1 tablespoon
Onion
1 large (cut into 1/2-inch dice (or 2 small onions))
Carrot
1 large (peeled and cut into 1/2-inch dice (or 2 small carrots))
Celery ribs
3 (cut into 1/2-inch dice)
Bay leaves
2
Thyme
1 bunch (about 10 sprigs tied together with string)
Rich chicken broth
4 cups
Dry white wine
1 1/2 cups
Kitchen twine
1
Instructions
1
Preheat your oven to 450 degrees F (232 degrees C).
2
In a small bowl, combine the chopped rosemary, sage, garlic, red pepper flakes, 1 teaspoon of salt, and 4 tablespoons of olive oil to create the herb rub.
3
Carefully separate the skin from the breast of each chicken by working your fingers underneath it to create a pocket. Generously rub the herb mixture under the skin of both chickens.
4
Drizzle each chicken with a bit more olive oil and massage it into the skin to ensure crispiness. Sprinkle each chicken evenly with 1/2 teaspoon of salt.
5
Using kitchen twine, tie up each chicken into a football shape for even cooking.
6
In a large roasting pan, combine the diced onions, carrots, celery, bay leaves, and the bundle of thyme. Pour in 2 cups of chicken broth and season with 1 teaspoon of salt.
7
Place the herb-rubbed chickens on top of the vegetables in the roasting pan. Transfer the pan to the preheated oven.
8
After 15 minutes, check the chickens; they should start to brown. Rotate the pan 180 degrees for uniform cooking.
9
After another 15 minutes (30 minutes total), remove the chickens, flip them breast-side down to brown the underside, and add an additional cup of chicken broth if needed to keep the pan moist. Return the chickens to the oven.
10
Lower the oven temperature to 375 degrees F (190 degrees C) and continue roasting.
11
After 15 minutes (45 minutes cooking time), brown the bottom again by rotating the pan.
12
At 60 minutes of cooking, flip the chickens back over to breast-side up, allowing them to crisp for the final 15 minutes.
13
Check the internal temperature in the crease between the thigh and breast. The ideal temperature should be between 160 and 170 degrees F (71-77 degrees C). If not reached, return the chicken to the oven for an additional 10 minutes and recheck.
14
Once cooked through, remove the chickens and let them rest on a warm platter for at least 10 minutes before carving.
15
Skim the fat from the pan juices, using a fat separator if available. Place the roasting pan on the stove over medium heat, add the wine, and reduce by half.
16
Stir in the remaining chicken broth, taste, and adjust seasoning. Once the sauce thickens to your preference, pour it into a serving vessel.
17
Carve the chickens and serve alongside the pan sauce for an unforgettable meal!
Nutrition Information
39g
Protein
339.5mg
Sodium
105mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration for this Herb-Infused Roasted Chicken recipe?
This recipe is inspired by Chef Anne Burrell's method from the show 'Secrets of a Restaurant Chef' with specific tweaks to the original recipe.
How many chickens does this recipe require?
The recipe calls for two whole chickens, each weighing approximately 3.5 lbs.
What ingredients are used to make the herb rub?
The herb rub consists of chopped rosemary, sage, garlic, red pepper flakes, salt, and olive oil.
How many servings does this recipe provide?
This recipe provides approximately 8 servings.
What is the initial oven temperature for roasting?
The oven should be preheated and the chicken initially roasted at 450 degrees F (232 degrees C).
How do you apply the herb rub to the chicken?
You should carefully separate the skin from the breast to create a pocket and rub the mixture directly under the skin.
Why is kitchen twine used in this recipe?
Kitchen twine is used to tie the chicken into a football shape to ensure even cooking.
What vegetables are placed in the roasting pan?
The roasting pan includes diced onions, carrots, and celery.
What herbs are used in the roasting pan vegetables?
Bay leaves and a bundle of about 10 thyme sprigs are added to the vegetables.
When should you rotate the roasting pan?
The pan should be rotated 180 degrees after the first 15 minutes of roasting.
When should the chicken be flipped breast-side down?
The chickens should be flipped breast-side down after 30 minutes of total roasting time.
At what point do you lower the oven temperature?
The oven temperature should be lowered to 375 degrees F (190 degrees C) after the chicken has been flipped breast-side down at the 30-minute mark.
When should the chicken be flipped back to breast-side up?
At 60 minutes of total cooking time, the chickens should be flipped breast-side up to crisp the skin for the final 15 minutes.
What is the target internal temperature for the chicken?
The internal temperature should reach between 160 and 170 degrees F (71-77 degrees C).
Where should the thermometer be placed to check the temperature?
Check the temperature in the crease between the thigh and the breast.
How long should the roasted chicken rest?
The chicken should rest on a warm platter for at least 10 minutes before carving.
What liquid is used to deglaze the pan for the sauce?
1 1/2 cups of dry white wine is used to deglaze the roasting pan.
How much should the wine be reduced for the sauce?
The wine should be reduced by half before adding the remaining chicken broth.
How many calories are in one serving?
One serving contains approximately 420 calories.
What is the protein content per serving?
Each serving contains 39g of protein.
How much sodium is in this dish?
There is 339.5mg of sodium per serving.
How much cholesterol is in a serving?
There is 105mg of cholesterol per serving.
What type of salt is recommended for this recipe?
Sea salt is recommended for seasoning the chicken.
How much chicken broth is needed in total?
The recipe uses a total of 4 cups of rich chicken broth.
Can the leftovers be used for other meals?
Yes, the leftovers can be transformed into various meals throughout the week, such as soups.
What should you do with the pan fat before making the sauce?
You should skim the fat from the pan juices, ideally using a fat separator.
What color should the chicken skin be?
The skin should be golden and crispy.
How many garlic cloves are used in the herb rub?
The recipe calls for 3 garlic cloves, smashed and finely chopped.
What tags are associated with this recipe?
Tags include roasted chicken, herbs, comfort food, family recipe, main dish, and pan sauce.
What if the chicken hasn't reached the target temperature after 75 minutes?
Return the chicken to the oven for an additional 10 minutes and recheck the temperature.