This is my go-to roast chicken recipe. There are variations to be sure, but this delivers the juiciest chicken I’ve ever made. The only word worse than moist…is dry.
Whole chicken between 5-7 pounds
salt and pepper
1 generous bunch of assorted fresh herbs (I like rosemary, tarragon, sage and thyme)
1 large onion
3 medium carrots – peeled and cut into chunks
2 stalks of celery – washed and cut into 2 inch chunks
3 tablespoons of butter
1/4 cup of chicken broth
1/2 cup of white wine
1 tablespoon of corn starch in a cup of very cold water
Obviously first and foremost, remove innards and other assorted strange things that they stuff poultry with. I am not a fan of any of these items and if you ever see them listed in my recipes you know I’ve been hacked by someone yucky and please let my husband know and maybe notify the authorities.
I’ve heard mixed stories on whether to rinse a chicken or not rinse a chicken, but I’m old school; rinse it and pat it dry inside and out. Salt and pepper it generously inside and out.
In the bottom of the roasting pan, put down a layer of celery, carrots and onions.
Lay the chicken on top of the veggies and cover with honey and I do mean every inch of it. The amount depends on the size of the chicken. Halve the lemons and use 1 1/2 to cut into thin slices. Cover the chicken with the lemon slices and park it in your fridge for a few hours (minimum of four).
Heat oven to 350 degrees.
Add pats of butter to the chicken and cover with herbs. Cut the remaining lemon half into quarters and put inside the cavity with whatever extra herbs you have.
The veggies serve as a rack and frankly you want the bird to cook in the juices. This is what makes the bird, and I apologize for saying it, super moist.
Cover with foil and cook at 350. The safe rule of thumb is 10-15 minutes per pound. Baste EVERY HALF HOUR. Sorry. I didn’t mean to yell – but it’s really important. Baste your chickens. They need to feel pretty and loved.
Remove the foil to allow the chicken to brown according to your tastes. I usually remove the foil about 1/2 way through.
Once the meat thermometer registers 165 degrees, place on a cutting board to rest for about 20 minutes.
I use a metal roasting pan that can go from oven to stovetop (All-Clad). Remove the veggies from the pan and discard. On medium heat, add the wine and the chicken broth. Stir frequently, loosening all of the yummy bits. Once boiling, reduce and add the corn starch/water combo and gently stir while it thickens and is smoothe. Strain, or if you like your gravy like I like my peanut butter (chunky) then go with that.
Take the lemon slices off and carve. Garnish with parsley
It’s a family favorite.
Magilla rating: 10
Mom rating: 10