Roast Chicken with Crusty Bread and Herby Sizzling Olive Oil (+ gravy)

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Author: Sistersnacking

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Roast Chicken with Crusty Bread and Herby Sizzling Olive Oil (+ gravy)

Prep time: 30 MinCook time: 2 HourTotal time: 2 H & 30 M

Fall screams roast chicken weather and we've been perfecting this recipe for you. The chicken is roasted over carrots, potatoes, and crusty sourdough which soaks up all he flavor + you can make a perfect gravy with the pan drippings. Also, the herby sizzling olive oil is the sauce you didn't know you needed.

Ingredients

Roast Chicken + Sizzling Herby Olive Oil

• 4-5 lb Whole Chicken
• 1 large or 2 small/medium onions, sliced thick
• 4-6 large carrots, peeled and sliced into large pieces
• 1 head of garlic, tops removed to expose the bulbs
• Yukon gold potatoes - large or small, sliced into large pieces
• Few good thick slices of crusty sourdough, ripped into large pieces
• 1/2 cup bone broth
• 1/2 white wine
• Olive oil
• 6 tbsp salted butter, room temp
• All the herbs - parsley, rosemary, thyme, dill, scallions
• 1 Lemon
• Salt & Pepper

Instructions

1. Start by laying all your veggies and sourdough in a large baking dish and coat with a little olive oil, salt & pepper
2. Mix butter with 1/3 of your chopped herbs and coat all over the bird, make sure to separate the breast skin from the meat and rub the butter under the skin - season generously with salt & pepper
3. Place bird on top of the veggies so it's not touching the bottom of the pan
4. Pour bone broth and white wine over the veggies, squeeze lemon and stuff the bird with the lemon rinds and a big sprig of rosemary
5. Cook the bird for 1 hour at 400 degrees, then bring down the temp to 300 and cook until the internal temp reaches 165 degrees (maybe another hour) - you will need a meat thermometer for this and be sure to take the temp under the drumstick and wings
6. While it's cooking you can baste the chicken with the juices and sauce on the bottom of the pan every half hour or so
7. While the chicken cooks make the sizzling herby olive oil by heating 1/2 a cup of olive oil in a sauce pan until hot (do not overheat so it starts smoking) and pour over the zest of 1 lemon and remaining 2/3 of herbs - you should have 1/2 cup to 1 cup of chopped herbs, season with salt & pepper
8. Once the bird is finished remove from the pan and drain the juices on the bottom of the pan in a saucepan and squeeze out the garlic clove - blend with an immersion blender and keep warm
9. If you don't feel like the veggies are crispy enough, now that the liquid is removed, put them back into the over for 15-20 minutes at 400 degrees
10. Now that everything is crispy and the bird is cooked through, slice and serve on a plate with veggies, crispy sourdough, gravy, and sizzling olive oil!