This roasted chicken recipe is packed with flavor from a blend of aromatic herbs and served with a rich herb sauce. The addition of sage salt enhances the savory profile, making it a delicious and comforting dish perfect for any occasion.
Ingredients: 1 whole chicken, about 4 lbs. 2 tablespoons olive oil. 2 teaspoons kosher salt. 1 teaspoon black pepper. 1 teaspoon dried sage. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 cup chicken broth. 2 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 1/4 cup fresh basil, chopped. 1/4 cup fresh chives, chopped. 1 lemon, juiced. 1/2 cup unsalted butter, melted. 1 tablespoon flour.
Instructions: Set the oven to 425F 220C and heat it up. Black pepper, dried sage, dried thyme, and dried rosemary should all be mixed together in a small bowl. Spread the olive oil on the chicken all over, and then sprinkle the herbs all over it, both inside and out. In a roasting pan, put the chicken. Roast it in a hot oven for about an hour, or until the internal temperature reaches 165F 75C. Gather the herbs for the sauce while the chicken roasts. Melt the butter over medium-low heat in a saucepan. For about one minute, until the garlic smells good, add the minced garlic. After you add the flour, cook for one more minute. Add the chicken broth and lemon juice slowly while whisking. It will get thicker after two to three minutes of cooking. Take it off the heat and add the chopped parsley, basil, and chives. Add pepper and salt to taste. Let the chicken rest for 10 minutes after it's done cooking before cutting it up. The herb sauce should be served on the side with the roasted chicken. If you want, you can add more fresh herbs on top.
Prep Time: 15 minutes
Cook Time: 60 minutes
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