Capsaicin Free Garlic and Herb Butter Roast Chicken with Pan Gravy
Total time1 hr 50 min
Prep time20 min
Cook time1 hr 20 min
4.6(29)
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Learn more āIngredients
4 servings
For the chicken
- 1 whole chicken (3.5ā4 lb)
- 4 tbsp unsalted butter, softened
- 4 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp kosher salt, plus more for seasoning
- Ā½ tsp black pepper, freshly ground, plus more for seasoning
- 1 lemon, halved
- 1 head garlic, halved crosswise
- 4 sprigs fresh thyme
- 1 medium yellow onion, quartered
- 2 medium carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- 1 tbsp olive oil
For the pan gravy
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 Ā½ cups low-sodium chicken broth
- 1 tsp fresh thyme leaves
- salt and pepper, to taste
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C). Pat the chicken completely dry inside and out with paper towels ā dry skin is essential for browning.
- 2
In a small bowl, combine the softened butter, minced garlic, chopped thyme leaves, rosemary, parsley, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix until evenly combined.
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