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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 hServes 6Nutri-Score C€€
from @seattlehanddoc55 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • whole chicken (about 5 pounds, patted dry)Meat2.3 kg
  • fresh rosemary (minced)Produce15 g
  • fresh thyme (minced)Produce15 g
  • fresh sage (minced)Produce15 g
  • garlic (minced)Produce15 g
  • fresh parsley (minced)Produce30 g
  • olive oilPantry120 ml
  • salt (to taste)Spices8 g
  • black pepper (freshly ground, to taste)Spices2 g
  • butter (thinly sliced into pads)Dairy70 g
  • small potatoes (optional, placed under the chicken)Produce600 g
  • white wine (for the gravy)Beverages30 ml
  • butter (for the gravy)Dairy28 g
  • chicken broth (for the gravy)Pantry360 ml
  • flour (for the gravy)Pantry16 g
  • salt (for the gravy, to taste)Spices2 g
  • balsamic vinegarPantry60 ml
  • honeyPantry21 g
  • Dijon mustardPantry10 g
  • garlic (large clove, minced or grated)Produce1 piece
  • kosher salt (plus more to taste)Spices3 g
  • black pepper (for the vinaigrette)Spices1 g
  • extra-virgin olive oil (for the vinaigrette)Pantry180 ml

per serving

Nutrition

715kcal

Carbs
16 g
Proteins
39 g
Fat
55 g
Adapt tools

what you’ll use

Tools

  • Oven
  • cast-iron skillet
  • Mixing bowl
  • Whisk
  • Kitchen thermometer

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 230 °C (450 °F).
    Step 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.
    Step 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.
    Step 3

  4. Coat with the herb paste

    • Rub the herb paste all over the outside of the chicken, on the skin and underneath.
    Step 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.
    Step 5

  6. Rest the chicken

    • Remove the chicken from the oven and let it rest before carving so the juices redistribute.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 10

  11. Serve

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