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

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

By Chef Deniz Tarakcioglu

February 18th, 2020

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.