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Jeff’s Savory Roast Chicken




Source of Recipe


http://cookingontheradio.com/SavoryChicken.htm


Recipe Introduction


If you crave a tender and juicy chicken that is bursting with flavor, then you better try this. My garlic and herb rub makes this dish at home on the weeknight family table or as the center of attention for a dinner party.


List of Ingredients






1 5 to 6 pound whole chicken (preferably organic and hormone-free)

2 tablespoons chopped fresh thyme plus six fresh thyme sprigs

1 1/2 tablespoons chopped fresh oregano

1/2 tablespoon chopped fresh sage

2 tablespoons sea salt

1 tablespoon freshly ground black pepper

4 garlic cloves, chopped plus 2 peeled garlic cloves whole



*Optional ingredients for roasting:

1 large red onion, chopped

1/2 cup good red table wine (don't go cheap here or the bird gets it)

3 tablespoons unsalted butter

Recipe





This recipe can be prepared in a rotisserie or roasted in the oven. Cooking time tends to be a little shorter in my rotisserie than the oven, but that will vary depending on the size and power of your unit.


*If oven roasting, preheat oven to 350° F.


To clean the chicken, remove any fatty pieces and pull out the neck, giblets, and liver.


*Add the neck, giblets, liver, and onion to the roasting pan if preparing in the oven.



Rinse the bird well and pat it dry.



Add the chopped thyme, oregano, sage, sea salt, pepper, and chopped garlic to a small bowl. Put the whole garlic and thyme sprigs inside the chicken and rub the mixture on the outside of the chicken. Let sit for at least 1 hour, or cover and place in the fridge overnight.



Position chicken on rotisserie spit and tie legs well with cooking twine and cook for about 1 1/2 hours until internal temperature taken in the thigh with an instant read thermometer reads 185° F.



*If roasting in the oven place the chicken on top of the onions in the roasting pan, pour 1/4 cup of wine over the chicken (save remaining wine for gravy) and cook for approximately 2 hours until internal temperature taken in the thigh with an instant read thermometer reads 185° F. Remove chicken from pan and place pan on the stovetop over medium high heat. Add remaining wine and scrape the bottom of the pan to release flavors and reduce by half stirring for about 5 minutes. Turn off heat and add butter stirring until well blended.



Carve chicken and enjoy!