Every so often, I find my fridge full of ingredients on the verge of expiring. If I’m lucky, I notice this on an off day and can spend my morning planning recipes around the ingredients in the fridge.
Yesterday, I realised I had a whole chicken in the fridge (I had taken it out of the freezer three days prior, so I knew I couldn’t re-freeze it… it had to be prepared). So, off I went to scower the internet for a new roast chicken recipe based on the ingredients I had at home.
I found a recipe for Buttery Herb Roasted Chicken from one of my favourite food blogs, Taste of Home. It’s a pretty standard chicken recipe, but because I did not have all the ingredients at home (and frankly, didn’t care to order or go buy more) I remixed the recipe and it came out tasting AMAZING.
The original recipe called for the following ingredients that I didn’t have at home:
- 1 cup chicken broth
- 3/4 cup orange juice
- 1/2 cup white wine
- Fresh rosemary, thyme and sage sprigs
I am not sure why so much liquid is required for this recipe, to be completely honest, because we aren’t boiling the chicken. I replaced all that liquid with butter and I substituted the fresh herbs with dried herbs de province (as well as adding two bay leaves and a lemon into the cavity of the chicken).
The end product was moist, flavourful and the skin (which unfortunately tore while I was putting the butter under it) was crispy and perfectly seasoned. I mean, it was so good that I’m sharing the recipe! I hope you try it out and love it as much as I did.
Orana’s Buttery Herb Roasted Chicken
Roasting chicken is always such a comforting exercise and this recipe for a buttery herb roasted chicken results in a decadent and delicious treat for any occasion.
- Caste iron skillet
- 1 whole Roasting Chicken
- 1 cup Unsalted butter (softened and divided)
- 1/2 cup Salted butter (softened and divided)
- 2 bulbs Fresh garlic (whole)
- 1 tbsp Kosher salt
- 1 tbsp Black pepper (freshly cracked (if possible))
- 1 tbsp Herbs de Province
- 2 Shallots (medium-sized)
- 1 lemon
Preheat oven to 360°. With fingers. carefully loosen skin from chicken; rub butter under the skin (don't forget the thigh area and cavity… place ALOT of butter inside the cavity). It is advisable to secure the skin with toothpicks, if necessary.
Season the chicken skin liberally with salt, pepper and Herbs de Province and spread any extra butter on top of the skin.
Place chicken in a caste iron pan, breast side up. Tuck wings under chicken; spread open legs for even cooking. Add garlic bulbs and shallots to the side of the chicken (in the caste iron pan) and after peircing the lemon all over with a sharp knife, place inside the cavity of the chicken.
Roast until thermometer inserted in the thickest part of the thigh reads 170° – 175°, which can take up to two hour (depending on the size of the bird). Let stand for 8-10 minutes before carving.
Make sure to cover loosely with foil if your chicken browns too quickly.
Orana Eats: Food | Wellbeing | Travel 