- 2 tablespoons butter
- 2 tablespoons virgin olive oil
- 1 chicken, 2½ to 3 pounds
- Kosher salt and cracked black pepper
- 6 to 8 sprigs fresh herbs
- 3 cloves garlic, peeled
- 1 small onion, cut into medium dice
- 2 medium carrots, peeled and cut into medium dice
- 2 Stalks celery, cut into medium dice
- ½ teaspoon herbes de Provence
- 2 cups Chicken Stock or low-salt canned chicken broth
- 2 teaspoons butter
- Salt and freshly ground black pepper
- ½ teaspoon chopped tarragon, savory, chives, or rosemary (optional)
- Roasted Garlic Mashed Potatoes
- Rosemary Polenta
- Sweet-Potato Puree
- Wild Rice with Pine Nuts
- The Best Creamed Spinach
- Confit Bayaldi
- Eggplant Provençal in Roasted Tomatoes
- Preheat the oven to 475°F. In a small pot over medium-low heat, melt together the butter and olive oil.
- Rinse the chicken well and pat dry with paper towels. Season the cavity with salt and pepper and stuff with the fresh herbs and garlic cloves.
- Arrange the diced vegetables in an even layer on the bottom of a roasting pan just big enough to accommodate the chicken (13 by 9 by 2 inches). Place the chicken breast-side up on top of the vegetables and brush with the butter mixture. Sprinkle on all sides with salt and pepper and herbes de Provence.
- Roast 15 minutes, then turn the chicken on its side, brush with the butter mixture, and roast 10 minutes. Turn, brush, and roast on the other side, about 8 minutes.
- Reduce the oven to 400°F. Turn the chicken breast-side up and roast 18 to 20 minutes more, basting 2 or 3 times with pan juices and butter; the juices should run clear when the chicken is pierced at the junction of the leg and thigh. Remove from the pan and let rest 5 minutes before carving.
- For the pan sauce:
- Spoon or pour off the grease from the roasting pan. Place the pan over high heat, add the stock, and cook, scraping up the cooked-on bits from the bottom of the pan. Bring to a boil and reduce to one third of its original volume. Whisk in the butter. Season to taste and stir in the optional herbs.
- To serve, carve the chicken and serve with the pan sauce.
- Variations:
- Use fresh rosemary, thyme, sage, oregano, or any other herbs you prefer.
- If desired, strip the leaves from a sprig of rosemary and sprinkle over the chicken before roasting.