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Herb-Roasted Chicken from Zach Lutton of Zedric’s Healthy Gourmet to Go

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Zedric’s Herb-Roasted Chicken

Do you love roast chicken with crispy skin? This recipe from Zach Lutton of Zedric’s Healthy Gourmet to Go is an easy way to get just that.

You can vary the herbs to suit your tastes. I tossed in a tiny bit of tarragon, dill and sorrel to taste.

The real secret is to use the best chicken you can find. Lutton uses Vital Farms, which is from the southeastern side of Austin. Any naturally raised chicken should have the flavor you’re looking for.

Zedric’s Herb-Roasted Vital Farm’s Chicken

1 whole Vital Farms chicken
1/4 cup extra-virgin olive oil, plus more, divided use
1/2 cup of a blend of Italian parsley, chives and thyme, chopped
1 teaspoon chopped garlic
Salt, to taste
Freshly ground black pepper, to taste
2 carrots, peeled
2 medium yellow onions, roughly chopped
1 rib celery, chopped
1 pint of chicken stock or broth
1/2 cup flour

Stuff the herbs under the skin before roasting.

Preheat oven to 400.

Take the chicken and run your hand in between the skin and breast to make space for seasonings. Take the olive oil and blend with the herbs and garlic to form a paste, then season the chicken’s cavity and breast with salt and pepper. Once seasoned add the paste inside the cavity and outside in between the skin and breast and also on the skin.

Take the celery, carrots and onion and toss them in a mixing bowl with a little olive oil, salt and pepper. Take a small sheet pan and spread all the mirepoix across the pan. Lay the chicken on its back. Place it in the oven for 1 hour. Check the temperature with a meat thermometer to make sure it is cooked to 165 in the deepest part of the breast.

Let the chicken rest on a cutting board, and take a strainer over a small sauce pot and strain the cooking juices into the sauce pot. Bring the liquid to a simmer, and slowly sprinkle the flour across the liquid (this is called the singer method) and stir to incorporate until it becomes the consistency of sand. Take the stock or broth and slowly add while stirring the roux. The final product will be a sauce that will be really nice with the chicken. Make sure that the sauce simmers for 15 minutes to allow the flour to cook out.

Makes 1 chicken.

From Zach Lutton/Zedric’s Healthy Gourmet to Go

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