Nickel Allergy Friendly Garlic and Herb Butter Roast Chicken with Pan Gravy

Total time1 hr 50 min

Prep time20 min

Cook time1 hr 20 min

Nickel Allergy Friendly Garlic and Herb Butter Roast Chicken with Pan Gravy

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Ingredients

4 servings

For the chicken

1 whole chicken (3.5–4 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
½ 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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the pan gravy

2 tbsp unsalted butter
2 tbsp all-purpose flour
1 ½ cups low-sodium chicken broth
1 tsp fresh thyme leaves
salt and pepper, to taste

Instructions

1
Preheat the oven to 425°F (220°C). Pat the chicken completely dry inside and out with paper towels — 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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