Oven roasted chicken
Recipe from Susan Nye's Around the Table
Roast chicken is one of the simplest dishes you can make. Prep time is minimal but it does take a couple of hours to reach golden perfection. It is the perfect weekend meal with an added bonus. You can enjoy the leftovers with a quick sauce and pasta later in the week.
Number of Servings
1 (5 to 6 lbs.) roasting chicken
1 lemon, halved
1 tsp. herbs de Provence
Kosher salt and freshly ground black pepper
1/2 c. white wine
1/2 c. chicken broth
1 T. Dijon mustard
2 T. cognac (optional)
1 T. butter, cut in small pieces
Preparation - Directions
Preheat the oven to 425 degrees. Remove the giblets and reserve for another use or discard. Rinse the chicken inside and out and pat dry.
Squeeze the lemon evenly over the chicken to coat. Sprinkle the chicken inside and out with the herbs de Provence, salt and pepper. Put the squeezed lemon halves into the chicken cavity and place the chicken on a rack in a roasting pan.
Put a cup of water in the bottom of the pan; loosely cover the chicken with foil and roast the chicken for 20 minutes. Turn the heat down to 375 degrees and continue roasting the chicken for 1 1/2 to 2 hours or until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees. Baste the chicken every 20 to 30 minutes to keep it moist. Remove the foil from the chicken for the last hour of roasting.
Remove the chicken from the pan and let rest, loosely covered with foil, on a large platter while you make the sauce.
To make the sauce: Whisk the wine, chicken broth and mustard into the pan juices; bring to a boil over medium-high heat. Reduce the heat and simmer for 5 minutes or until reduced by half. Add the cognac and whisk in the butter; simmer for a few minutes. Strain the sauce through a sieve into a serving bowl.Carve the chicken and serve with the sauce.