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Herb Roasted Chicken with Pan Gravy and Balsamic Vinaigrette
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Herb Roasted Chicken with Pan Gravy and Balsamic Vinaigrette

2 hPara 6Nutri-Score C€€
de @seattlehanddoc55 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • whole chicken (about 5 pounds, patted dry)Carne2,3 kg
  • fresh rosemary (minced)Frutas y verduras15 g
  • fresh thyme (minced)Frutas y verduras15 g
  • fresh sage (minced)Frutas y verduras15 g
  • garlic (minced)Frutas y verduras15 g
  • fresh parsley (minced)Frutas y verduras30 g
  • olive oilDespensa120 ml
  • salt (to taste)Especias8 g
  • black pepper (freshly ground, to taste)Especias2 g
  • butter (thinly sliced into pads)Lácteos70 g
  • small potatoes (optional, placed under the chicken)Frutas y verduras600 g
  • white wine (for the gravy)Bebidas30 ml
  • butter (for the gravy)Lácteos28 g
  • chicken broth (for the gravy)Despensa360 ml
  • flour (for the gravy)Despensa16 g
  • salt (for the gravy, to taste)Especias2 g
  • balsamic vinegarDespensa60 ml
  • honeyDespensa21 g
  • Dijon mustardDespensa10 g
  • garlic (large clove, minced or grated)Frutas y verduras1 pieza
  • kosher salt (plus more to taste)Especias3 g
  • black pepper (for the vinaigrette)Especias1 g
  • extra-virgin olive oil (for the vinaigrette)Despensa180 ml

por ración

Nutrición

715kcal

Carbohidratos
16 g
Proteínas
39 g
Grasas
55 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • cast-iron skillet
  • Bol
  • Varillas
  • Termómetro de cocina

paso a paso

Preparación

  1. Preheat the oven

    • Preheat the oven to 230 °C (450 °F).
    Paso 1

  2. Make the herb paste

    • In a bowl, combine the rosemary, thyme, sage, garlic and parsley.
    • Add the olive oil, salt and black pepper.
    • Mix until a thick paste forms.
    Paso 2

  3. Butter the chicken

    • Gently separate the skin from the breast meat with your fingers, without tearing it.
    • Slide the butter pads evenly under the skin of both breasts.
    Paso 3

  4. Coat with the herb paste

    • Rub the herb paste all over the outside of the chicken, on the skin and underneath.
    Paso 4

  5. Roast the chicken

    • Place the potatoes, if using, in a large cast-iron skillet and set the chicken on top.
    • Roast until the internal temperature reaches 75 °C (165 °F) at the thickest part of the breast or thigh.
    • If the top browns too quickly, lower the oven temperature and cover loosely with foil.
    Paso 5

  6. Rest the chicken

    • Remove the chicken from the oven and let it rest before carving so the juices redistribute.
    Paso 6

  7. Start the gravy

    • Set the skillet with the pan drippings on the stove over medium heat until it starts to bubble.
    • Sift in the flour and whisk continuously to combine.
    • Cook to form a roux.
    Paso 7

  8. Add wine and butter

    • Pour the white wine into the pan and add the butter.
    • Let the butter melt and the wine cook off, whisking.
    Paso 8

  9. Add the broth

    • Slowly pour in the chicken broth, whisking until the mixture thickens into a smooth gravy.
    • Add more broth if the gravy is too thick, then taste and season with salt.
    Paso 9

  10. Make the balsamic vinaigrette

    • In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, garlic, kosher salt and black pepper.
    • Gradually pour in the extra-virgin olive oil while whisking until thick and smooth.
    • Taste and add salt as desired.
    Paso 10

  11. Serve

    • Carve the rested chicken and serve with the gravy and the vinaigrette.
    Paso 11
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