by drbabs
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Expand1 ~3 lb. chicken Ask a question about this ingredient
1 sprig each rosemary, thyme and sage, washed and dried well, trimmed to fit inside the cavity of the chicken (If you don't do this, the tips of the herbs will burn.) Ask a question about this ingredient
kosher salt and fresh ground black pepper Ask a question about this ingredient
1 or 2 large cloves of garlic, peeled and lightly smashed Ask a question about this ingredient
1/2 cup white wine, for deglazing Ask a question about this ingredient
Preheat oven to 450. Place the chicken breast side up on a V-shaped rack inside a roasting pan.
Ask a question about this stepWash chicken and dry it well inside and out with paper towels. (This is crucial for getting crisp skin.)
Ask a question about this stepSalt and pepper the cavity. Place the sprigs of sage, rosemary and thyme and the garlic in the cavity, and tie the legs together with twine. Make small cuts in the skin underneath the thighs where the fat pockets are.
Ask a question about this stepSalt the skin all over with about a tablespoon of kosher salt, and season with pepper to taste.
Ask a question about this stepRoast for about an hour--till an instant read thermometer registers 160 when inserted in the thickest part of the thigh. (If you're simultaneously baking potatoes, you will want to turn them after about 1/2 hour.)
Ask a question about this stepPlace chicken on cutting board and let rest for about 15 minutes.
Ask a question about this stepPlace roasting pan on burner over medium-low heat and pour in wine. (I use whatever we have on hand. Water or chicken stock are fine. Cognac is delicious. I've also used dry sherry.) You can chop up some more fresh herbs and put them into the sauce if you like. Cook, stirring up brown bits, and pour into small pitcher for serving with the chicken. (And baked potato!)
Ask a question about this stepEnjoy!
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