Roast Chicken With Herb Butter, Onions, and Garlic

Roast Chicken With Herb Butter, Onions, and Garlic

 

4 Servings

 

7 Tbs. unsalted butter at room temperature

1 Tbs. chopped fresh parsley plus 3 large sprigs

1 Tbs. chopped fresh thyme plus 3 large sprigs

1 Tbs. chopped fresh rosemary plus 3 small sprigs

¼ tsp. fennel seeds, crushed

½ tsp. kosher salt

1 7- pound roasting chicken, rinsed, patted dry

3 medium onions, peeled, quartered lengthwise, (do not remove root end)

14 garlic cloves, peeled

1 cup low-salt chicken broth

½ cup dry white wine

1 ½ tsp. flour

 

Mix butter, chopped herbs, fennel seeds, and ½ tsp salt in bowl.  Blend well.

 

Position rack in bottom third of oven and preheat to 400º F.  Sprinkle the main cavity of the chicken with salt and pepper.  Fill with fresh herb sprigs.  Starting at neck end, slide fingers under the skin of the breast and upper legs, loosening skin.  Spread 3 tablespoons of the herb butter under skin on breast and upper leg meat.   Place chicken on rack of large roasting pan; tie legs together loosely to hold shape.  Scatter onions around chicken.  Brush chicken and onions with 2 tablespoons of the herb butter.  Sprinkle with salt and pepper.

 

Roast the chicken for 30 minutes.  Remove pan from oven.  Scatter garlic cloves around chicken.  Brush chicken, onions, and garlic with 1 Tbs. herb butter.  Roast chicken and vegetable for 30 minutes.  Reserve 1 Tbs. of herb butter for sauce.  Brush the remainder on the chicken and vegetables.  Continue to roast until the chicken is golden, and a thermometer inserted in the thickest part of the thigh registers 180ºF, about 30 minutes more.  Insert wooden spoon into main cavity; tilt chicken so that the juices drain into the pan.  Transfer the chicken to a platter; surround with onions and garlic.  Tent with foil.

 

Set roasting pan over medium high heat.  Add broth and wine.  Bring to a simmer, scraping up any browned bits.  Pour pan juices into a large measuring cup.  Spoon off fat.  Discard the fat.  Pour juices into a medium saucepan.  Stir reserved 1 Tbs. herb butter and flour in a small bowl.  Bring pan juices to a simmer.  Whisk in the paste.  Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes.  Season with salt and pepper.  Serve chicken with sauce.