People are always asking me how to create the best roast chicken – so here it is! This is the one dish when the blonde looks for cheesy or new potatoes as well as French beans and carrots.
- 1 chicken.
- 1 handful preferred chopped herbs (rosemary, thyme or tarragon)
- 1 stick butter.
- 1 chicken stock cube.
- 2 tablespoons honey.
- Several turns of fresh ground pepper.
- 4 carrots split down their lengths.
- Stand the chicken to get to room temperature, dry with paper towels.
- Melt butter in a saucepan and add the chicken stock cube, herbs, pepper, and honey. Cook slowly for a few minutes to infuse the tastes. Set aside to cool.
- Heat oven to 425 degrees.
- Place the chicken on the sliced carrots in a skillet and slather the butter mixture all over.
- Roast for 60 minutes, basting from time to time until a thermometer reads 165 degrees in the thickest thigh. Double check for doneness by cutting into the meat once out of the oven. Continue roasting as needed.
- Cover loosely with tin foil and let rest for 30 minutes before carving. You can use the time by adding chicken stock/ wine and herbs to the skillet and making rich gravy in the juices.
You can serve this with champagne or any fine Burgundy – white or red. Use the carcass for making further stock. As with my other recipes, you will have ample time to look your best for your guests and the kitchen will smell wonderful.