from
Food & Wine, April 2008
Makes 4 servings
Ingredients:
2 tablespoons unsalted butter, softened
5 garlic cloves, 1 minced
1/2 teaspoon minced rosemary plus 2 rosemary sprigs
1/2 teaspoon minced thyme plus 2 thyme sprigs
1/2 teaspoon finely grated lemon zest
Salt and freshly ground pepper
One 4-pound chicken, at room temperature
1 large onion, cut into 8 wedges
1 lemon, cut crosswise into 8 rounds
1/2 cup chicken stock or low-sodium broth
Procedure:
1.
Preheat the oven to 425° and position a rack in the lower
third of the oven. In a bowl, mix the butter with the minced garlic, minced
herbs and the lemon zest and season with salt and pepper.
2.
Pat the chicken dry. Rub half of the herb butter under the
skin and the rest over the chicken; season with salt and pepper.
3.
Set the chicken breast-side-up on a rack in a roasting pan.
Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of
water. Roast for 30 minutes, until the breast is firm and just beginning to
brown in spots. Using tongs, turn the chicken breast-down and roast for 20
minutes longer, until the skin is lightly browned.
4.
Using tongs, turn the chicken breast-side-up. Add another
1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer
inserted in the inner thigh registers 175° to 180°.
5.
Tilt the chicken to drain the cavity juices into the pan;
transfer the bird to a cutting board. Remove the rack from the pan and spoon
off the fat. Set the pan over high heat. Add the stock and cook, scraping up
any browned bits. Press the lemon to release the juices. Carve the chicken and
pass the chunky jus at the table.
Wine Pairing: Crisp, citrusy Sauvignon Blanc: 2006 Honig