Roasting a Chicken today, making a salad and some sort of potato.
My own recipe this time:
1 (5 1/2 pound) chicken
1/2 bunch each fresh oregano, thyme, and parsley
1/4 pound unsalted butter, softened
Kosher salt and freshly ground black pepper
1 lemon, quartered
1 head garlic (this would be one of those huge garlic balls)
1 medium white onion, halved, plus 1 on
1cup of white wine
6 strips bacon
1 can of chicken broth
1.)Preheat oven to 425 degrees F.
2.)Remove the giblets from the chicken, rinse the chicken with cool water, inside and out. Pat it dry with paper towels (this helps give a crunchier skin).
3.)Divide the herbs, keeping 1/2 of them whole. Finely chop the other half. In a small bowl, mash the softened butter with the chopped herbs, until combined. Rub the herbed butter under the skin, as well as all over the outside of the chicken. Season the bird all over with salt and pepper.
4.)Stuff the cavity with the lemon, garlic, 1 onion, and the remaining herbs. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan.
5.)Put the remaining onion into the pan, which will help color and flavor the sauce. Lay the strips of bacon across the breast of the chicken and roast for 1hour.
6.)Remove the bacon and baste the chicken with the drippings and cook for another 25 minutes to brown the skin and until the juices run clear when you cut between a leg and thigh.
7.)The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.)
8.)Remove the chicken to a platter and let stand for 10 minutes, cover with foil to help retain heat (so the juices settle back into the meat before carving). Meanwhile, remove the softened onion from the roasting pan.
9.)Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the wine and season with salt and pepper.