Believe it or not, there are people who don't love turkey. This recipe is a smart alternative that turns out a golden-bronze, gorgeous roast chicken that can compete with the center-of-attention stuffed turkey, any day. It's classically herbed (both fresh and dried) and baked with butter, plus a white wine infusion--moist, crispy-skinned, all the things...delicious.
When the chicken is done, pour out the juices, tent with foil, and get on with a gravy. See tip below!
Notes: Butter is unsalted. White wine is Pinot Grigio.
Ingredients: 1 large chicken (8-10 pounds), 1/4 cup softened butter, 2 tsp. sea salt, 1 tsp. pepper, 1/3 cup white wine + 2 tbsp. 2-3 sprigs fresh rosemary, 1 tsp. dried thyme, 1 tsp. dried sage, a large handful of fresh parsley, or any other fresh herbs, 1 heel of bread.
Serves 6-8 well.
1. Preheat the oven to 400*.
2. Prep the chicken by placing it into a clean sink and removing anything that has been reserved inside the cavity. Do not rinse. Pat dry with paper towels, then lay breast-up in a roasting pan or large, deep baking dish. Stand the chicken up, and rub the inner cavity with 2 tbsp. of the wine. Rub 1 tsp. of sea salt inside as well.
2. Rub softened butter all over the chicken, and up under the skin on the breasts, if you like.
3. Stir dried thyme, sage, remaining salt and pepper together in a dish along with some fresh rosemary leaves. Sprinkle over the chicken. Place fresh herbs inside the cavity with the remaining rosemary, then tuck wings underneath. Tie legs together if this is something you typically do.
4. Roast in the oven uncovered for 15 minutes per pound, plus an extra 10 minutes. (If your chicken is 8 pounds, it will roast for 2 hours and 10 minutes.) You don't need to baste it, unless this is something you like do.
5. Remove. Check that juices are running clear when you insert a knife into the crook of the thigh or internal temperature has reached 160-165*. Tent with foil until serving.
Tip: Gravy: Remove the chicken to a serving platter and tent with foil. Pour the juices into a saucepan and add: 1/3 cup of wine, 1 tbsp. milk, and 1 tsp. of Dijon or whole grain mustard. Simmer until reduced, then quickly whisk in 1 tbsp. of corn starch.