Herb-Roasted Chicken


1 whole chicken
2 cloves garlic
juice from 1/2 lemon
2 1/2 tablespoons chopped fresh herbs or 2-½ teaspoons dried
1/2 teaspoon freshly ground pepper
1/2 teaspoon kosher salt
2 pounds small new potatoes, halved
1 tablespoon plus 1 teaspoon olive oil
2 cups chicken broth


Heat oven to 400 degrees . Fill cavity of chicken with garlic, lemon juice, and 1 tablespoon of the fresh herbs or 1 teaspoon of the dried. Sprinkle chicken with 1/4 teaspoon pepper.
In a bowl, toss potatoes with 1 tablespoon olive oil, 1 tablespoon of the fresh herbs or 1 teaspoon of the dried, kosher salt, and 1/4 teaspoon pepper. Gently rub remaining herbs into chicken skin.
Truss chicken by tying the legs together and tucking the wing tips under the breast. Place the chicken, breast side down, on a rack in a large roasting pan. Arrange potatoes around the chicken. Baste the chicken occasionally with pan juices and toss potatoes. After 1 hour, turn chicken breast side up and continue roasting another 30 minutes. Chicken is done when juices run clear after pricking thigh area.
Remove chicken and potatoes to a platter; let rest 5 minutes before carving. In the meantime, skim off any fat remaining in the roasting pan.
Add chicken broth to pan and over two burners simmer slowly, scraping up brown bits at bottom of pan. When sauce has thickened slightly, pour into saucepan and serve with chicken.





4.0 servings


Friday, December 10, 2010 - 1:02am


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