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Ingredients
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Herb-Roasted Chicken with Seasonal Vegetables
Pan Sauce (optional)
Method
Herb-Roasted Chicken with Seasonal Vegetables
- 1
- 2
Herb butter
In a small bowl, combine softened butter, chopped rosemary, thyme leaves, minced garlic, remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Mix until uniform. Gently loosen the skin over the chicken breasts with your fingers and rub about two-thirds of the herb butter directly under the skin over the breasts and thighs; spread the remaining butter over the exterior of the bird. Tie the legs together with kitchen twine and tuck the wing tips under the body.
- 3
Prepare vegetables
In a large bowl, toss the baby potatoes and carrots with olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, honey, and apple cider vinegar. Spread the vegetables evenly in a single layer in the bottom of a large roasting pan or a rimmed baking sheet. Place the chicken on a rack set over the vegetables (or directly on top of vegetables) so drippings will flavor them.
- 4
Roast
Roast in the preheated oven for 15 minutes at 425°F (220°C). After 15 minutes, reduce oven temperature to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C), about 45–55 more minutes depending on bird size. Baste the chicken once with pan juices halfway through the lower-temperature roasting period.
- 5
Add broccolini
During the final 15 minutes of roasting, scatter the broccolini (or broccoli florets) around the chicken and drizzle with a little olive oil; season with a pinch of salt and pepper so they roast but remain bright and slightly crisp.
- 6
Rest and finish
Remove the chicken and vegetables from the oven. Transfer the chicken to a cutting board, tent loosely with foil, and rest for 15 minutes. While the bird rests, toss the roasted vegetables gently with the pan juices to coat.
Pan Sauce (optional)
- 7
Place the roasting pan (or a skillet) over medium heat on the stovetop. Pour in the white wine or chicken stock, scraping up browned bits from the pan with a wooden spoon. Simmer until reduced by about half, about 3–5 minutes. Off the heat, whisk in the cold cubed butter, one piece at a time, until the sauce is glossy and slightly thickened. Stir in chopped parsley and adjust seasoning to taste with salt and pepper. Strain if desired.