Perfect Roast Chicken Recipe
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Ingredients: |
Ingredients: 2 pints cherry tomatoes
¼ cup olive oil
1¾ tsp salt, divided
1⅛ tsp fresh ground pepper, divided
6 tbsp unsalted butter, room temp
3 cloves garlic
1 4-pound roasting chicken, cavity empty, room temp
1½ tsp dried tarragon
1 lemon, cut in half and seeded
1 cup white wine
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Directions: |
Directions:Preheat oven to 400º. In medium bowl combine the tomatoes, olive oil, ¾ teaspoon salt and ⅛ teaspoon pepper and toss them thoroughly. Spread the tomatoes out on baking sheet, and bake them in the oven for 20 min. Remove tomatoes from the oven and let cool to room temp.
Raise oven temp to 450º. Mince two of the garlic cloves. In small mixing bowl, mash together the butter and minced garlic with a fork to make a compound butter. In small mixing bowl combine remaining salt, remaining pepper and tarragon. Put chicken in metal roasting pan and coat with seasoning mix. Squeeze both halves of lemon over the chicken, and put the squeezed lemons in the cavity with remaining clove of garlic. Smear the garlic butter over the chicken fully making sure that it is even. Pout the wine in the bottom of the roasting pan and put the chicken in the oven. After 10 min, reduce heat to 350º. Roast the chicken for an additional 50 min to 1 hr 15 min until it is brown and the internal temp reaches 165º. Remove the chicken from the oven and place it on a carving board. Let it rest for 20-30 min before carving. Scrape down brown bits from the roasting pan with a wooded spoon or metal spatula and skim some of the fat from the pan juices. Add reserved tomatoes to pan juices and bring to a boil for 1 min. Carve chicken and pour some of the sauce over carved chicken and reserve rest for serving alongside. |
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