Sunday Night Roast Chicken with Herb Butter | Recipe Cart

Name: Sunday Night Roast Chicken with Herb Butter | Recipe Cart
Ingredients: 5 3-inch sprigs fresh thyme; 1 3-inch sprig fresh rosemary; 5 fresh sage leaves; 1 shallot, peeled and finely chopped; Zest of 1 lemon; 1 teaspoon honey; 3 tablespoons unsalted butter, at room temperature; 6 shallots, peeled and halved; 1 whole head garlic, clean, unpeeled and cut in half horizontally; 1 tablespoon olive oil; 1 chicken, 4 – 4 ½ pounds, cut into pieces (or 4 bone-in, skin-on chicken breasts); Herb butter (above); 2 teaspoons kosher salt; Freshly ground black pepper; 2 cups low sodium chicken broth; 1-1/2 tablespoons Dijon mustard; 1 tablespoon unsalted butter

getrecipecart.com

From Laurie David’s book, The Family Dinner, this roast chicken is a great dish for creating cozy family moments around the table.

View full recipe on getrecipecart.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at getrecipecart.com.

Share this recipe:

Cooking tools:

Oven
Roasting pan
Mixing bowl
Chef's knife
Cutting board
Microplane
Paper towel
Soup spoon
Whisk
Wooden spoon
Stove
Serving platter
Aluminum foil
Gravy boat

Ingredients

5 3-inch sprigs fresh thyme
1 3-inch sprig fresh rosemary
5 fresh sage leaves
1 shallot, peeled and finely chopped
Zest of 1 lemon
1 teaspoon honey
3 tablespoons unsalted butter, at room temperature
6 shallots, peeled and halved
1 whole head garlic, clean, unpeeled and cut in half horizontally
1 tablespoon olive oil
1 chicken, 4 – 4 ½ pounds, cut into pieces (or 4 bone-in, skin-on chicken breasts)
Herb butter (above)
2 teaspoons kosher salt
Freshly ground black pepper
2 cups low sodium chicken broth
1-1/2 tablespoons Dijon mustard
1 tablespoon unsalted butter