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

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 the 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.

Roast Chicken with Crusty Bread and Herby Sizzling Olive Oil (+ gravy)
Serves
4

Ingredients

  • 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

Preparation

  1. 1

    Start by laying all your veggies and sourdough in a large baking dish and coat with a little olive oil, salt & pepper

  2. 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. 3

    Place bird on top of the veggies so it's not touching the bottom of the pan

  4. 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. 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. 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. 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. 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. 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. 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!