Global recipe
Roast Chicken
A whole chicken (or cut into pieces) slathered inside and out with butter studded with thyme, rosemary, sage, lemon zest, and honey. Patting the chicken bone-dry before applying the butter is what gets you that audibly crackling skin; the Dijon pan sauce is built from the fond after the chicken comes out.
Prep20 mins
Cook1 hr
Serves6
Difficultymedium
Ingredients
- 5 sprigs fresh thyme (for herb butter)
- 1 sprig fresh rosemary (for herb butter)
- 5 fresh sage leaves (for herb butter)
- 1 shallot, peeled and finely chopped (for herb butter)
- Zest of 1 lemon (for herb butter)
- 1 tsp honey (for herb butter)
- 3 tbsp unsalted butter, at room temperature (for herb butter)
- 6 shallots, peeled and halved
- 1 whole head garlic, cleaned, unpeeled, and cut in half horizontally
- 1 tbsp olive oil
- 1 chicken, 4 to 4 1/2 lbs (1.8 to 2 kg), cut into 4 or 6 pieces (or 4 bone-in, skin-on chicken breasts)
- 2 tsp kosher salt
- Freshly ground black pepper
- 2 cups low-sodium chicken broth (for sauce)
- 1 1/2 tbsp Dijon mustard (for sauce)
- 1 tbsp unsalted butter (for sauce)
Method
7 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 480
- Protein
- 38 g
- Carbs
- 8 g
- Fat
- 32 g
