Rosemary and Thyme Roast Chicken

This isn’t a recipe so much as it’s a technique. There are so many ways to roast a chicken, I like to cook seasonally, the ingredients are fresh and flavorful and I find the meals created with them often suit the mood of the season. This recipe using rosemary and thyme fresh from the garden mixes well with lazy summer nights.

  • Ingredients

    1 whole chicken

    3-4 sprigs each rosemary and thyme

    5 cloves of garlic

    3-4 TBSP melted ghee

    1 lemon, quartered

    Salt and pepper

For the gravy

½ glass of white wine or chicken broth

2 tsp arrowroot powder

  • Directions

    Take the chicken out of the refrigerator 30 minutes to an hour before cooking to allow it to come up to room temperature. Yes really, and no you won’t die of salmonella… I’ve done this for years and no one has gotten sick at my table. Bringing meats up to room temperature before cooking them is my secret to moist meat, it truly does make all the difference.

    1. Preheat oven to 450
    2. Salt the chicken liberally
    3. Brush the chicken all over with the melted ghee
    4. Stuff the cavity with the garlic, thyme, rosemary and lemon wedges
    5. Pepper the chicken
    6. Place chicken in the lower third of the oven and turn the heat down to 350
    7. Don’t touch the chicken for one hour, the internal temperature should be 180.
    8. Remove chicken from the oven and plate, keeping warm with a tent of tinfoil
    9. Place the hot pan on a burner and turn to medium heat, pour in the wine and let the sauce reduce for a few minutes.
    10. Sprinkle the arrowroot and whisk away until it turns into a gravy.
  • I like to serve the chicken with a sweet or white potato and lettuce salad.