Kate's Cuisine

May 08 2010

Rosemary, Thyme, and Garlic Roasted Chicken

Honestly, the best chicken I have ever made!

1 whole chicken $11.26
1/2 cup butter $0.45
6 cloves garlic, whole $0.06
3 sprigs fresh rosemary, with leaves stripped and chopped $0.99
4 sprigs fresh thyme, with leaves stripped and crumbled $0.89
1 onion, quartered $0.47
Coarse salt and pepper $0.02
3 tablespoons all-purpose flour $0.06
1 1/2 cups chicken stock $1.50

Total Cost   $15.70

1.) Preheat oven to 400 degrees Fahrenheit.

2.) Rinse chicken and pat dry. Once dry, spread butter over entire chicken, making sure that every part of the chicken is covered.

3.) Sprinkle chopped rosemary and thyme over entire chicken, along with salt and pepper.

4.) Place chicken in a roasting pan and place onion wedges and garlic cloves around the roast.

5.) Place in the oven, uncovered, for one hour or longer, until juices run clear. If chicken starts to get too dark, cover with lid or foil.

6.) Once chicken has been removed from the oven, leave onions and garlic in the roasting pan, and transfer the chicken to a cutting board. Loosely cover with foil and allow to rest.

7.) While chicken is resting, place the roasting pan on a burner over high heat. While the pan juices come to a boil, place the flour in a jar that has a tight-fitting lid, and add about one cup of chicken stock to make a slurry. Shake vigorously and slowly pour into pan.

8.) As you pour the slurry into the pan, whisk continuously until gravy starts to form and onions and garlic have broken down into the sauce.

9.) Lower heat and add more stock if gravy is too thick, until it is the desired consistency.

10.) Carve chicken and place on serving platter. Pour gravy into gravy boat and serve alongside chicken.

11.) Serve and enjoy!

Read the review here

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