As promised here is the Lemon and Herb Roasted Chicken with a simple Pan Sauce I mentioned in the last issue of the Friday Tasting Menu. Some of the recipes I share with you all are a bit too long to squeeze into one email so I think I’ll create a separate email this way it’s easier to reference and eventually I can create a catalog-type post linking to all the different recipes.
I love chicken.
And although I’m big on chicken breast, I’ve recently gotten into roasting a whole one because of how this one recipe can turn into many, it’s extremely cost-effective, feeds a family, and chicken is a blank canvas to paint whatever flavors you love on it. Over the next couple of Tasting Menus, I’ll be sharing 2 other recipes of what you can do with the leftovers from a roasted chicken. Next week: Chicken Noodle Soup and how to make Chicken Stock.
The 3 keys to this recipe are:
Seasoning/Dry Brine (seasoning in advance and letting that seasoning penetrate the meat in advance is at the top of the list for a reason. The longer it sits the better the results)
Compound butter (a seasoned butter with herbs and lemon zest to get that delicious browning, gives extra flavor, and moisture to your chicken)
Probe Thermometer, I know this one sounds a bit overboard but trust me if you wanna get moist, not raw chicken it’s important. The one I have is less than 15 bucks and works perfectly fine.
Ingredients
4 lb whole Chicken
Dry Brine
1 teaspoon of Salt per pound of Chicken
2 teaspoons of Black Pepper
1 teaspoon of Baking Soda (This helps with crisping the skin)
1 teaspoon Sugar (This helps with caramelization/browning)
1 teaspoon of each Rosemary, Sage, and Thyme, chopped finely
1/2 teaspoon Lemon zest
Compound Butter
1 stick of unsalted Butter, at room temperature
1/2 teaspoon Lemon Zest (1 tsp total)
1 teaspoon of each Rosemary, Sage, and Thyme, chopped finely (2 tsp total)
1 teaspoon Salt
1/2 teaspoon Black Pepper
Aromatics (This is for aroma, flavor, and boosts your pan sauce flavor)
1 medium Onion, quartered
1 Lemon, quartered (use the one you zested)
Left over Herbs and stems that you have
1 head of Garlic, halved
Pan Sauce
2 tablespoons Unsalted Butter
2 tablespoons Flour
All pan drippings from the chicken
Salt and pepper to taste
Directions
For the Dry Brine/Seasoning: (This can be done the night before or the morning of)
Pull out the chicken. Pat it dry. Set on a disposable aluminum tray or on a baking sheet with a wire rack. Remove the wish bone. (Here’s a video showing you how to. This isn’t a must but helps with carving the breast once the chicken is cooked.)
Mix salt, pepper, sugar, baking soda, herbs, and zest together in a bowl.
Liberally sprinkle the mixture on the chicken. Make sure you get it on all parts and into the cavity as well.
Stuff aromatics into the cavity.
Put into the refrigerator for at least 2 hours up to overnight.
For the Compound Butter:
Bring your butter to room temperature.
Combine butter with salt, pepper, herbs and lemon zest. Use a fork if you have a hard time combining.
Pull out the chicken from the fridge and allow to come down to room temperature. (Should take about 20-30 minutes)
Smear the compund butter onto and under the chicken skin
Cooking the Chicken:
Preheat oven to 450 degrees F.
Put chicken in to the oven uncovered. Roast for 10-15 minutes. This high temperature is to accomplish that golden golden on the skin.
Reduce oven temperature to 350 degrees and continue to roast for 20 minutes per pound. (Ex: 4lb chicken about 1 hour 20 minutes)
As you get closer to the 30-45 minute mark its good to check on your chicken and to check the internal temperature with your trusty thermometer.
Once fully cooked take out of the oven and allow to rest 10-15 minutes before carving so juices stay inside.
Quick rundown on chicken correct internal temperatures per Cooks Illustrated
White meat(breast): 160 degrees F
Dark meat (thigh, drum): 175 degrees F
For the pan sauce:
Remove aromatics from cavity. Squeeze the quarter lemons from inside the cavity into the pan drippings
Melt the 2 tablespoons of butter in a sauce pot.
Add the 2 table spoons of flour and using a whisk mix together over medium-medium low heat.
Strain aromatics from pan drippings and add to your roux(butter and flour mixture). Whisk together till thickened.
Taste for seasoning. Add salt and pepper to taste.
Enjoy! This easily feeds 4-6 people. Serve with your fave sides like mashed potatoes, roasted veggies, etc.
P.S-DON’T Throw out any of the bones or the carcus. These will be VITAL for next weeks recipe: Chicken Noodle Soup!
If you try this recipe out please let me know on Instagram or even better:
Love ya’ll! See you for Friday’s Tasting Menu!