Herb Stuffed Roast Chicken with Roasted Carrot Medley

Farming methods are changing and growing with the tide of technology. Nowadays cows have fitbits and tractors are driven by satellite! But one thing hasn’t changed, and that is the tantalizing aroma of an herb stuffed chicken roasting in the oven. In this oh-so traditional recipe I take away all of the bells and whistles of the modern age and just share some well-seasoned, slow roasted goodness that will bring everyone around the dinner table… hopefully without their iPhones! 

Slathered, stuffed, sprinkled, tied and ready for the oven!

This was originally a Barefoot Contessa recipe that I’ve made repeatedly for my family. There’s nothing quite like the smell of roast chicken, and I love how my family reacts when they arrive home to that wonderful aroma – it makes you salivate at once! Paired with my Roasted Carrot Medley, it makes for an impressive presentation any day of the week.

Herb Stuffed Roast Chicken

5-6 lb. whole chicken
Kosher salt and freshly ground black pepper, to taste
any combination of fresh thyme, sage, rosemary, and Italian parsley (enough to make a nice little bundle)
1 lemon, halved
1 head garlic, halved
2-3 Tbs. unsalted butter, melted
2 medium yellow onions, sliced
1 cup chicken broth
2 Tbs. all-purpose flour

Preheat oven to 450 degrees F. Rinse chicken inside and out; trim any excess fat or leftover pin feathers, then pat the outside of the chicken dry.

Place the chicken into a greased roasting pan; tuck the wing tips under the body of the chicken, then season liberally inside the chicken cavity with salt and pepper. Stuff the lemon and garlic halves inside the cavity, then add the herb bundle.

Brush the outside of the chicken with melted butter, then season liberally with salt and pepper. Using kitchen string, tie the legs together; scatter onion slices in the pan around the chicken.

Roast the chicken, uncovered, for 30 minutes, then reduce the oven temperature to 400 degrees F. Continue to roast chicken for an additional 50-60 minutes, or until internal temperature of breast reaches 155 degrees F and juices of chicken run clear when you cut between a leg and thigh. Remove chicken to a platter and cover with foil, to let chicken continue to cook to a finished internal temperature of 160 – 165 degrees F.

They aren’t pretty when they come out, but all of those herbs and aromatics have done their job, infusing that bird with tons of flavor! If desired, you can remove the old herbs and put fresh ones in before presenting to your guests.

To make the gravy, remove all of the chicken fat from the roasting pan, reserving 2 Tbs. Add chicken broth to the roasting pan and bring to boil; simmer until a bit reduced, scraping the bottom of the pan occasionally. Meanwhile, in a small bowl, combine 2 Tbs. chicken fat with flour; whisk into the simmering broth, continuing to cook for a few minutes to allow gravy to thicken. Strain gravy, if needed, and keep warm.

To serve, slice chicken and top with warm gravy. Serve with roasted carrots (recipe below).

KitchenSmack: Do you see in some of the pictures what I’ve used as a”roasting pan”? It’s nothing more than a large cast iron skillet! Works like a charm and makes a beautiful presentation!

Chunky Roasted Carrot Medley

This roasted carrot medley makes the perfect side for your roast chicken, and roasting them keeps all the flavor inside while caramelizing and crisping up the outside. 

12-14 carrots, sliced diagonally into 1″ chunks
1-2 Tbs. good olive oil
Kosher salt and freshly ground black pepper, to taste
1 red onion, sliced thinly

Preheat oven to 400 degrees F. In a large bowl, toss carrots with olive oil and season with salt and pepper; spread evenly in a single layer over a large rimmed baking sheet. Roast carrots for 10 minutes, then toss in red onion slices and continue to cook an additional 10-15 minutes or until carrots are nicely fork-tender; season to taste and serve.

Now You’re Cookin’,
Chef Alli

 

**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News, August 2017. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible! For more information on the events shared in this segment, visit www.kfb.org!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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