Herbed Roast Chicken

Name: Herbed Roast Chicken
Yield: Serves 3 to 4
Ingredients: 1 , whole chicken (about 5 pounds), trimmed of excess fat, giblets discarded (see note); 1/2 cup, table salt for brining; 1/4 cup, fresh tarragon leaves, lightly packed; 1 tablespoon, fresh thyme leaves (see note); 6 medium, scallions, green parts sliced thin (about 2/3 cup), whites reserved for another use; 1 medium, garlic clove, minced or pressed through a garlic press (about 1 teaspoon); 1/4 teaspoon, table salt; 1/4 teaspoon, black pepper; 6 tablespoons, unsalted butter, softened; 1 tablespoon, vegetable oil; 1 - 1 1/2 cups, low-sodium chicken broth; 2 teaspoons, unbleached all-purpose flour; 1 teaspoon, fresh lemon juice from 1 lemon

13 comments

Appears in Cook's Illustrated September/October 2008

Main Courses

Chicken

Roasts

Most herbed roast chicken has so little herb flavor it's hardly worthy of the name. We set out to roast a chicken with herbs in every bite.

SERVES3 to 4

TIME2 hours, plus 1 hour brining and 20 minutes resting

has video

WHY THIS RECIPE WORKS

For a roast chicken recipe that gets the entire bird—not just the breast—seasoned throughout, we butterflied the chicken and made shallow cuts in the dark meat. A thick herb paste not only adhered to the now flat chicken but also penetrated...

This is a members' feature.