Garlic Roast Chicken

  • 3 1/2 lb whole chicken
  • sea salt and cracked pepper
  • 2 sprigs fresh thyme
  • 2 sprigs fresh tarragon
  • 2 sprigs fresh rosemary
  • 4 garlic cloves, minced
  • olive oil
  • 1/2 cup dry white wine
  1. Preheat the oven to 450 F.
  2. Rinse and pat dry the chicken.
  3. Season the inside with sea salt and cracked pepper.  Stuff the cavity with the herbs.
  4. Season the bottom of the chicken and then set, breast up, on a rack in a roasting pan.
  5. Stuff the garlic between the breast and the skin covering it.
  6. Rub the outside with a little olive oil and season with salt and pepper.
  7. Place in the oven and roast for 1 hour, until the skin is crispy and clear juices run.
  8. Remove the chicken from the pan to rest.
  9. Pour out the excess fat from the pan and then place on high heat on the stove top.
  10. Deglaze the pan with the white wine.
  11. Serve the chicken with the sauce.

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