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Roasted Chicken à la Le Grand Colbert

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 1 hour and 15 minutes
  • Total Time: -28587125.1 minute
  • Yield: 2 to 3 servings

Description

Whether you’re hosting a dinner party or simply treating yourself to a gourmet meal, this tender, juicy roasted chicken à la Le Grand Colbert is sure to impress.

Ingredients

  • 1 Whole chicken 
  •  1 1/4 cups (1 1/2 sticks) salted butter, softened
  •  5 cloves garlic, minced
  •  2 1/2 tablespoons fresh thyme leaves, finely chopped 
  •  2 1/2 tablespoons rosemary leaves, finely chopped 
  •  1 lemon, sliced 
  •  2 teaspoons salt (I used kosher sea salt in this recipe )
  •  1 1/2 teaspoons of freshly ground black pepper 
  •  1 cup chicken broth 
  •  I bunch small petite carrots or baby carrots (I highly recommend using organic in this recipe.)
  •  1 sweet yellow onion
  •  10 Yukon gold potatoes (optional but good)
  • Garnish: Italian parsley, rosemary or thyme leaves 
  • Paper frills for drumsticks (optional, but adds a touch of class and elegance.)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Rinse the chicken thoroughly and pat it dry with paper towels. This step ensures a crispy skin.
  3. In a small bowl, combine the softened butter, minced garlic, thyme, and rosemary. Mix well until the herbs are evenly distributed.
  4. Gently loosen the skin of the chicken by carefully sliding your fingers between the skin and the meat. Be cautious not to tear the skin.
  5. Spread the herb butter mixture under the loosened skin, ensuring an even distribution over the breast and thighs. This technique infuses the chicken with incredible flavor.
  6. Season the chicken generously with salt and pepper, both inside and out. Don’t be shy with the seasoning; it enhances the taste.
  7. Place the lemon slices inside the chicken cavity, adding a refreshing citrus aroma to the dish.
  8. Truss the chicken by tying the legs together with kitchen twine. This step helps the chicken cook evenly and maintains its shape.
  9. Transfer the chicken to a roasting pan, breast-side up. Place bay leaves under the chicken skin and two or three around the chicken. Pour the chicken broth over the chicken. Next place the vegetables, carrots, onions and potatoes, around the chicken for a delicious side dish.
  10. Roast the chicken ( uncovered ) in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with its own juices every 20 minutes to keep it moist and flavorful.
  11. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a tender and succulent chicken.
  12. Garnish with fresh Italian parsley, rosemary or thyme leaves. Enjoy!
  13. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a tender and succulent chicken.
  14. Garnish with fresh Italian parsley, rosemary or thyme leaves. Enjoy!

Notes

Do ahead/Freeze Tips: Chicken can be prepared and ready for the oven the day before. Wrap well with plastic wrap and keep stored in the refrigerator until ready to roast. Leftovers will keep in the refrigerator for up to 4 days. Cooked chicken will freeze for up to 2 months. Thaw out in the refrigerator overnight and heat thoroughly before serving.