The thing about roast chicken is that food trends come and go, but roast chicken never goes out of style. Everyone has their favorite recipe, and I have always been partial to this one, but Iadmit - sometimes Iskip the lemon and make a mustard cream gravy instead - but Istill stick to the same basic recipe - there’s no brining and not a lot of extra steps - but its always juicy and delicious !
makes 4 servings
One 3-4 pound roasting chicken
3 tablespoons olive oil
1 tablespoon chopped fresh tarragon
1 1/2 teaspoons chopped fresh thyme
freshly ground black pepper
3/4 cup white wine
3/4 cup chicken stock
1/4 cup freshly squeezed lemon juice
Preheat the oven to 450 degrees. Remove the neck and giblets, and thoroughly rinse the chicken inside and out with cold water, and pat dry with paper towels. Brush the chicken with the olive oil, sprinkle with the herbs, and season with salt and pepper to taste.
Roast the chicken, uncovered, for 30 minutes. Remove from the oven and turn the temperature down to 375 degrees. Pour the white wine, stock, and lemon juice over the chicken. Return to the oven and continue to roast, uncovered for approximately 1 hour, basting halfway through, until a meat thermometer registers 180 degrees when inserted into the outer thigh.
Remove the chicken from the oven and transfer to a carving board. Cover loosely with aluminum foil and allow to rest for 15-20 minutes before carving. Serve with the pan juices.