How to Make the BEST Sunday Roast Chicken
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 to 6 servings
- Category: American, French, Sunday Dinner
- Cuisine: Dinner
Description
If you tried my Peach and Gruyere Chicken Breast, you will know that my husband classified that as French-styled chicken. He finds that French cooking has chicken perfected. He thinks of it as light and zesty with a light and herby dressing. I’m not sure why he classifies it this way, but that is what is stuck in his head. Well, this Sunday roast chicken had him categorizing this as French, once again. And again, I’ll let you decide.
Anywho, this is seriously the best Sunday roast chicken you can make. And heck, make it any day! I am just one who has a certain expectation of what Sunday dinners should look like. Growing up, we had Sunday dinner at my Grandma’s house every week, so I think of Sunday dinners as a time with family coming around the dinner time. A dinner that is rich and filling, or homey and soothing. I have a lot of expectation for my Sunday dinners, and it’s the one day I am willing to take as much time as is needed to make dinner. Burgers are not served in this house on Sundays. But give me a good roast or a bowl of spaghetti, and I’m a happy cat.
The first key to this chicken is butterflying it, which lets the chicken cook quicker and more evenly. You can find butterflied chicken at Whole Foods. Otherwise, get your usual roasting chicken and snip the backbone out with kitchen sheers. That may sound daunting, but it’s super easy. After you cut the spine out, you flip it back over and give a bit of a shove to the breasts to flatten the chicken, and voila! You have butterflied a chicken!
The next key to this chicken is the butter rub. This rub goes under the skin! So, you have to very carefully separate the skin from the meat. Down by the cavity of the chicken, the skin will be loose. This is where you go in. Very gently insert your hand, slowly separating the skin from the breast meat. The skin can separate across the whole top of the breast, from the center breast bone to up and under the “arm pit” (wing pit?). This allows you to then spread the butter mixture under the skin. When cooked, the butter is absorbed into the breast meat, keeping it moist and adding soooo much flavor. I’m usually a leg person, but I want the breast meat when I make this chicken!
The last key is the skin. With a blend of lemon juice and olive oil, coat the entire chicken. This adds so much flavor! Then, during the last few minutes of cooking, turn the broiler on high to give the skin a deep golden, crispy skin.
Using the drippings, make a light dressing for the bird. Because the pan is still hot from the oven, you can’t make a traditional roux. The trick is to make a “roux” in a cup. So, with softened butter, thoroughly mix in the flour. Once added to the gravy, it will help thicken it. Super easy work around trick that lets you avoid cornstarch! Listen, I know cornstarch is the go to for quick and easy thickening of sauces, but it adds such a gross flavor to the sauces! I only use cornstarch in my cookies, to be honest! Use my roux workaround to keep your flavors pure!
I made this with figs because it’s still fig season! But, this pairs well with anything. Pan seared green beans, corn, steamed broccoli. Whatever you’re craving tonight. Just don’t skip the mashed potatoes!
Enjoy!
Ingredients
Roast Chicken
3 to 4 lb whole chicken, butterflied
4 TBs butter, softened
zest and juice of 1 lemon
1 TB fresh rosemary, chopped
1 TB fresh thyme
5 garlic cloves, minced
1 TB olive oil
½ TB Himalayan salt, or salt of your preference
½ tsp black pepper
Gravy
Drippings from the cooked chicken
6 garlic cloves, minced
1 medium shallot, minced
½ cup white wine
¾ cup chicken broth
2 TBs butter, softened
2 TBs flour
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Serve with mashed potatoes and a side of your choice (we made figs!)
Instructions
Preheat your oven to 500°
To butterfly the chicken: lay the chicken breast-side down, with the legs toward you. With kitchen shears, cut along both sides of the backbone and remove. Turn the chicken breast-side up and push down on it to flatten it. Place in a cast iron pan or small Dutch oven.
In a small bowl, combine the butter, 5 minced garlic cloves, rosemary, thyme, and lemon zest. Stir to thoroughly combine. Gently separate the skin from the breast meat, being careful not to rip the skin. You will be able to lift the skin from the center breastbone up to the “arm” pits. Take half of the butter mixture and spread it evenly under the skin of one side. Repeat with the other side.
In a small bowl, mix together the lemon juice, olive oil, and salt and pepper. Drizzle over the chicken, rubbing to thoroughly coat.
Place the chicken in the oven uncovered. Reduce the temperature to 425°. Cook the chicken 45 to 60 minutes, depending on size. It takes about 20 to 25 minutes per pound.
Once the meat reaches an internal temperature of 165°, turn the broiler on high for 2 to 3 minutes to give the skin a deep golden color. Keep a close eye on it so it doesn’t burn!
Remove from the oven. Place the chicken on a cutting board and let rest while you make the gravy.
Heat the cast iron pan or Dutch oven over medium heat. Add the garlic and shallots. Stir and scrape up any brown bits left from the chicken. Add the wine and chicken broth. Stir to combine.
In a small glass, mix the butter and flour together until well-blended. The flour needs to be fully absorbed by the butter. Scoop the mixture into the pan and stir until thoroughly dissolved. Bring the gravy to a boil and then reduce the heat until slightly thickened.
Divide the chicken as preferred.
Serve with mashed potatoes and a side of your choice. Top with the pan gravy.
Enjoy!
Keywords: Roast Chicken, Sunday Dinner, Whole Chicken, Oven Chicken, How to Cook Chicken
