Cook Along with Chef Deniz: Perfect Roasted Chicken With Fresh Herbs

February 18, 2021

Cook Along with Chef Deniz: Perfect Roasted Chicken With Fresh Herbs

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Comfort Food at it's best! There is something so incredibly satisfying about a good Roast Chicken Dinner. In this class, Chef will get you thinking about HOW you roast and a new way to do it. This might just change your chicken game forever.....

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Perfect Roasted Chicken With Fresh Herbs, Lemon, Shallots And Juices

By Chef Deniz Tarakcioglu

Ingredients:

  • 4 lbs free range chicken breast
  • 5 sprigs of thyme
  • 2 bay leaves
  • 1 sprig of rosemary
  • 100mL butter
  • 6 peeled whole shallots
  • 1 head of garlic, cut horizontally in half
  • 1 lemon cut in half
  • 50mL butter for sauce

Instructions:

  • Get your chicken breast side down on a large cutting board. By using the kitchen scissors, cut out the back bone and open up the cavity. Liberally season with salt. Flip the chicken and season the breast side as well. Put in your refrigerator overnight, up to 48 hours uncovered and dry the skin. Pull the chicken 1.5 hours prior to cooking and let it come to room temperature.
  • Preheat your oven to 500F at least for an hour.
  • Heat up an ovenproof large and heavy skillet on medium high heat until almost smoking. Add vegetable oil and add fresh herbs, then sit the chicken in the pan in its original form, press the legs and thighs down for full contact and fry for 2 minutes.
  • Add the butter to the pan and let it foam up.
  • Arrange lemon, garlic and shallots around the pan and fry for 3 minutes more.
  • Transfer into an oven and roast around 35-40 minutes or until the breast registers 140F.
  • Rest at least 45 minutes before carving. While resting, add butter to the pan and bring up to a simmer. Squeeze the roasted lemon and mash garlic cloves into the pan juices and drizzle after carving.

Prep Time: 10 minutes + 48 hours in refrigerator to dry skin. 1.5 Hour prior to cooking (room temperature). Rest 45 minutes before carving

Cook time: 50 minutes

Yield: 4 servings




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