Thanksgiving Dish #4 - Herb-Butter Roast Chicken

As legend has it, in the first Thanksgiving, the settlers didn't really have turkey. It was some kind of bird, but it was never specify what. With several types of fowl to chose from I went for a whole chicken.  I would have gone turkey, but cooking a 25lb turkey for two is a bit much don't you think? Plus, imagine how much left over there would be. One can only go on turkey for so long until you get tired of eating leftovers for a while.

This a perfect match with those honey-herb biscuits. I also put a simple recipe for chicken gravy as well. Juicy, drool-worthy chicken. Luckily, since I was cooking for two, I didn't have to fight for the leg or thigh. Ha!

Herb-Butter Roast Chicken

1 2-3 lb whole chicken

3 Tbsp unsalted butter

1 Tbsp chopped fresh thyme - chopped

1 Tbsp chopped fresh rosemary - chopped

3 sprigs of thyme

3 sprigs of rosemary

1/2 sweet onion
1 lemon - halved

Salt

pepper

paprika

Preheat your oven to 375˚F. Combine the butter, chopped thyme and chopped rosemary in a small bowl.  Set aside. Tie to sprigs of rosemary and thyme together. Set aside.

Remove the giblets (usually packed in the cavity). Pat the chicken dry with a paper towel. Season (all over) with salt pepper and paprika. Rub evenly over the surface as well as in the cavity. Gently separate the skin from the breast. Stuff the butter in between. Rub into the breast and neck area. The stuff the tied herbs, onion and lemon into the cavity of the chicken. Gently place on a roasting pan and cook for roughly 1 1/2 hours until the thickest hart of the thigh is at 180˚F.


Baste every 20 minutes with it's own juices. If the skin looks to be browning quicker loosely cover with foil. When done roasting let the chicken rest for 15-20 minutes. Serve warm. 

Chicken Gravy 

3 tbsp flour, 
1/2 c Chicken drippings from roast
1/2 c chicken broth

Take the drippings of the chicken and place in a cup. Let it sit for a moment to let the fat separate from the juices.  When it floats to the top remove as much of the fat with a spoon. If you have a fat separator, you may use that. 

Once the fat has been removed whisk in the flour. Stir until smooth and no lumps. Serve with chicken.