Herb-Roasted Chicken
Herb-Roasted Chicken
Ingredients
- 1/4 cup (60 ml) butter, softened
- 2 cloves garlic, chopped
- 1 teaspoon (5 ml) chopped fresh rosemary
- 1 teaspoon (5 ml) chopped fresh thyme
- 1 teaspoon (5 ml) chopped fresh sage
- 1 chicken, about 4 lb (1.8 kg)
- 1 tablespoon (15 ml) breadcrumbs
- Salt and pepper
- 1/2 cup (125 ml) cold chicken broth
- 2 teaspoons (10 ml) cornstarch
- 1 cup (250 ml) sparkling cider or white wine
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 180°C (350°F).
- In a bowl, combine the butter, garlic and herbs.
- Gently work your fingers under the skin of the chicken’s breast and legs, loosening it without tearing. Spread the herb butter evenly beneath the skin.
- Place the chicken on the rack of a roasting pan. Season with salt and pepper. Sprinkle with breadcrumbs. Roast until a meat thermometer inserted into the leg without touching the bone reads 82°C (180°F), about 75 minutes. Remove the chicken from the roasting pan. Keep warm.
Herb-Roasted Chicken