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Perfect Roast Chicken
Jon Davies
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Course
Main Course
Ingredients
1 5-6
pound
free-range chicken
1
Bunch thyme
2
Sprigs rosemary
8
Cloves
garlic
1
Lemon
1
Orange
½
Bunch parsley
Kosher salt
Fresh ground black pepper
8
Ounces
unsalted butter
Mirepoix
1
onion
roughly chopped
half bunch celery
roughly chopped
2
carrots cleaned and cut in large chunks
Roux
2
Tablespoons
flour
2
Cups
chicken stock
¼
Cup
sherry
Instructions
Preheat oven to 425°.
Chop half the herbs and mix with softened butter.
Lift skin of chicken and smear herb butter underneath.
Place remaining herbs and citrus in cavity.
Place mire poix in roasting pan. Place chicken on top.
Cook for 50 minutes, basting every ten minutes.
Remove chicken to platter. Cover loosely with foil. Let chicken rest before slicing.
Place roasting pan over low burner and add 2 tablespoons flour. Stir with a wooden spoon to make roux.
Add 2 cups chicken stock. Whisk well. Let simmer 5 minutes.
Add ¼ cup sherry, strain, and serve with chicken.
Keyword
chicken