Here is a simple herbed roasted chicken recipe I threw together tonight, you can find many versions of this one online but I figured I’d add my version to the list because it was really tasty and I’d like to make it again for sure!
Oven 450 degrees
1 Organic Roasting Chicken, rinsed, patted dry and skin loosened from meat
1/2 cup Organic Butter, room temperature
3 tablespoons fresh Rosemary, chopped
3 tablespoons fresh Thyme, chopped
3 tablespoons fresh Parsley, chopped
4 large Garlic Cloves, minced
2 teaspoons Lemon Zest (juice lemons too and reserve for gravy)
Sea Salt and Pepper
1 cup Broth
1/4 cup Dry White Wine
2-3 Rosemary Sprigs
Juice from the Zested Lemons
2 tablespoons All Purpose Flour
Combine butter, rosemary, thyme, parsley, garlic, lemon zest, sea salt and pepper in small bowl and mix well.
Stuff, used lemon halves and any herb stems into the cavity of the chicken then using your hands, scoop butter herb mix over chicken breast under skin, finishing with spreading some of the mix over outside of chicken too.
Tie chicken to help hold shape and season with salt and pepper.
Place chicken in roasting pan and roast for 20 minutes then reduce oven temp to 375°F and roast until meat thermometer inserted into thickest part of inner thigh registers 175°F and juices run clear. Approximately 1.5 hours.
Lift chicken and tilt to empty any juices and loose herb mix into roasting pan. Transfer chicken to platter. Tent with aluminum foil to keep warm.
Pour pan juices into large glass measuring cup, allow to settle and spoon fat off top.
Add wine to roasting pan and heat over high heat bringing to boil.
Pour wine mixture into measuring cup with pan juices and add enough broth to measure 2 1/4 cups total liquid. Add lemon juice.
Pour back into roasting pan, add rosemary springs and flour; whisk until smooth and beginning to brown, about 5 minutes. Boil and stir until thickened to sauce consistency. Add sea salt and pepper to taste.