Description
This flavorful dish features tender, roasted chicken infused with fresh herbs and served in a creamy, rich sauce. The combination of roasted herbs and the smooth sauce makes this a savory, indulgent meal.
Ingredients
For the Herb Roasted Chicken:
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1 whole chicken (about 4–5 pounds), patted dry
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2 tablespoons olive oil
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1 tablespoon fresh rosemary, chopped
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1 tablespoon fresh thyme, chopped
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1 tablespoon fresh sage, chopped
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3–4 garlic cloves, minced
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1 lemon, halved
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Salt and pepper to taste
For the Creamy Sauce:
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1 tablespoon olive oil (or butter)
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1 small onion, finely chopped
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3–4 garlic cloves, minced
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1 cup heavy cream
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1/2 cup chicken broth
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1 teaspoon Dijon mustard
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1 tablespoon fresh rosemary, chopped
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1 tablespoon fresh thyme, chopped
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Salt and pepper to taste
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Optional: Fresh parsley for garnish
Instructions
Start by preheating your oven to 425°F (220°C). While the oven is heating up, prepare the chicken for roasting. Pat the chicken dry with paper towels. This step helps ensure the skin becomes crispy during roasting.
In a small bowl, combine the olive oil, chopped rosemary, thyme, sage, and minced garlic. Rub this herb mixture all over the chicken, making sure to coat it evenly. Season the chicken generously with salt and pepper.
Place the halved lemon inside the chicken cavity along with a few sprigs of rosemary, thyme, and sage. This will infuse the chicken with aromatic flavors as it roasts. Tie the chicken legs together with kitchen twine and tuck the wings underneath the body to help it cook evenly.
Transfer the prepared chicken to a roasting pan. Roast the chicken in the preheated oven for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. The skin should be golden brown and crispy.
To ensure even cooking, you can baste the chicken with its own juices halfway through cooking. If you prefer a crisper skin, you can increase the oven temperature to 450°F (230°C) for the last 10 minutes of roasting.
Once the chicken is done, remove it from the oven and let it rest for 10-15 minutes before carving. This resting period allows the juices to redistribute, keeping the chicken moist.
While the chicken is resting, prepare the creamy sauce. In a large skillet or saucepan, heat the olive oil (or butter) over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes.
Add the minced garlic to the pan and sauté for another 1-2 minutes until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
Stir in the Dijon mustard, rosemary, and thyme. Season the sauce with salt and pepper to taste. If you want a smoother texture, you can blend the sauce with an immersion blender for a creamier consistency.
Once the chicken has rested, carve it into serving pieces. Arrange the chicken on a platter or individual plates. Spoon the creamy sauce over the chicken, making sure to drizzle some of the sauce over the sides for added flavor. Garnish with fresh parsley for a pop of color and added freshness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10-15 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 30-35g
- Carbohydrates: 5-7g
- Protein: 40-45g