Butter Garlic & Herb Chicken
Updated: Nov 22, 2019
This Thanksgiving season was so fun for myself and my family. However, it was also especially fun because I got to create some amazing tried and true recipes for you all for Thanksgiving dinner! This chicken recipe was adapted from Half Baked Harvest blog and it seriously created the juiciest, moist chicken and created the best drippings for YUMMY gravy. Trust me on this one, you will not be sorry come Thanksgiving. Also--- it took less that 20 minutes to put together, I always thought the chicken was suppose to take a long time to put together! :)
My family is very small, so our chicken was close to 5 pounds. So adjust ingredients accordingly!
-5 pound farm raised whole fryer organic chicken
-2 sticks of unsalted butter
-2 tablespoons fresh sage
-2 tablespoons fresh thyme
-3 tablespoons fresh parsley
-1 clove garlic minced
-Zest of 1 lemon (you will use the lemon to stuff in the chicken)
-1 1/2 teaspoon pepper
-4 cloves garlic to stuff in the chicken
-2 cups low sodium chicken broth
-1 large cheese cloth ( THIS IS MUST!! This is KEY to it staying moist & beautiful brown skin color)
-All the drippings from the large roasting pan
-1/2 cup white wine ( you may add more to taste!)
-1/8 cup whole wheat flour
-2 tablespoons butter
-Salt & pepper to taste
-1 tablespoon fresh sage
-1/2 cup chicken broth-- Can change due to the thickness of your liking
**add salt & pepper to taste
Preheat oven to 450 degrees
1: Get chicken out of the refrigerator and set in a large roasting pan ( 9 X 11) & spray with cooking spray ( I use avocado oil). Them remove any of the giblets and discard.
2: Next you will be making the compound: Mince 1 garlic clove, chop parsley, thyme and sage finely and add to bowl with salt, pepper and zest of 1 lemon. Then melt the 2 sticks of butter in the microwave and pour into the bowl with the rest above and mix well.
PRO TIP: How to get fresh thyme off the easily. Take the stem of the thyme and your two fingers & run your fingers down the stem against the leaves. This will make them slip right off, easily!
3. Season the chicken cavity with salt and pepper. Then lift the skin of the chicken up gently with your finger between the skin and the body of the bird and rub half of the compound under the skin of the bird and some of the butter compound on top
4: Heat the remaining compound in the microwave for about 15 seconds to get it nice and warm again. Dampen the cheese cloth with warm water and squeeze dry. Then submerge the cheese cloth in the rests of the compound, until the cheese cloth is very soaked.
7: Then drape the soaked cheese cloth over the chicken and pour any of the remaining compound on top
8: Stuff the cavity with 4 cloves garlic, 1/2 an onion and the rest of the lemon you used to zest into 3 slices and pour 2 cups of chicken broth at the bottom of the roasting pan
Cook the chicken at 450 degrees for the first 45 minutes, then turn it down to 350 degrees and continuing cooking for 1 hour and 10 minutes. Use a meat thermometer to check the temperature, if it reaches 180 degrees it is done :) Make sure you stick the thermometer into a meaty part to get a good reading. Then take the chicken out of the oven and remove the cheese cloth. Place chicken on a baking sheet with a lip, so that if excess liquid comes out, it does not spill and cover with aluminium foil to keep warm.
1: Put 2 tablespoons butter in a medium sized sauce pot on the burner at medium heat. Then add in the drippings from the large baking pan and stir until butter is melted. Next add in 1/4 of the wine & half of the flour. Stir until there are no clumps & then repeat with the rest of the flour & wine. Then add in the table spoon of fresh sage & continue to stir.
2: Turn down heat to low/medium heat, and add in the chicken broth & stir until there are no clumps. Add salt and pepper to taste and feel free to add more wine or chicken broth to thin it. Especially when you re heat it the next day :)
Enjoy!! I hope you have an amazing holiday and thank you for checking out my blog for such an important holiday :) Please make sure to #honestgrubhonestfoodie or tag me at @honestfoodie_blog when you create this amazing masterpiece!