Herb-Roasted Chicken with Wine Gravy
Serves: 6Hands-on: 25 minutesTotal: 2 hoursDifficulty: Easy
- ¼ cup butter
- 2 cloves garlic, peeled and finely minced
- 1 Tbsp. dry mustard
- ½ tsp. chopped fresh thyme
- ½ tsp. chopped fresh rosemary
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 1 broiler-fryer chicken (3½ lbs.)
- 1 large onion, peeled and quartered
- 1 bay leaf
- 1 cup dry white wine
- 2 Tbsp. all-purpose flour
- Preheat the oven to 350°F. Soften the butter and combine it in a small bowl with the garlic, mustard, thyme, rosemary, salt, and pepper.
- Remove the giblets, which are packed inside the body or neck cavity of some birds. Rinse the bird thoroughly, inside and out, and pat dry with paper towels.
- Place the chicken breast side up on the rack of a shallow roasting pan. Put the onion and bay leaf in the body cavity (discard after cooking). Gently separate the skin from the breast and sides of the chicken. Spread half the butter-herb mixture under the skin. Tuck the wings under the chicken and tie the legs. Rub about half of the remaining butter mixture on the skin of the chicken. Cover the chicken with a loose foil tent and place in the oven.
- After 45 minutes, brush the chicken with the remaining butter-herb mixture. Total roasting time will be about 1½ hours, or until the meat thermometer reads 180°F. After removing the chicken from the oven, allow it to stand, covered, for 15 minutes before carving.
- Pour ¾ cup of the juices from the pan into a glass measuring cup and skim the fat from the top. Add wine to make 1¾ cups. Pour about a third of the liquid into a small saucepan. Stir in the flour and cook for 1 minute over medium-low heat. Slowly whisk in the additional liquid, raise the heat to medium and cook, stirring constantly, until the gravy boils and thickens.