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Sunday Roast Chicken

Sunday Roast Chicken


We'll bet you can't wait until the weekend to make this classic roast chicken from Chef Michael P. Clive.

Sunday Roast Chicken by Chef Michael P. Clive


One 3-5 lb roasting chicken
as needed kosher salt and freshly ground black pepper
1/4 cup unsalted butter, softened
zest of 1 lemon, finely chopped, (reserve lemon and cut in half)
1/4 cup total chopped fresh flat leaf parsley and thyme, plus extra parsley and thyme sprigs for stuffing chicken
1 small head garlic, cut in half crosswise

For Pan Jus
1/4 cup white wine
3 1/2 cups low sodium chicken stock
2 tbsp cold butter


  1. Preheat the oven to 450°F.
  2. Remove the chicken giblets. Rinse the chicken inside and out. Pat the outside dry.
  3. Combine softened butter with lemon zest and chopped herbs. Massage a small amount of butter under breast skin, and rub rest over outside of chicken. Season inside and outside of chicken generously with salt and pepper.
  4. Place lemon halves and garlic in cavity of chicken, along with thyme and parsley sprigs. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Put the chicken, breast side up, on a rack set inside a roasting pan.
  5. Roast at 450°F for 15 to 20 minutes, then reduce the heat to 375°F; continue roasting for about 45 minutes more for a total of about 1 hour for a 3-lb. chicken. For larger birds, add another 10 minutes for each additional pound. The chicken is done when the juices run clear from the thigh and a thermometer inserted into the lower meaty part of the thigh registers 170°F.
  6. Set the chicken on a warm platter, and tent with foil to keep it warm while you make the sauce. Remove the rack from the pan.
  7. Meanwhile, pour the pan drippings along with any browned bits from roaster, into a small pot, skimming off most of excess fat. Pour the juices that have collected under the resting chicken into pot as well. Place on the stove over medium-high heat to cook, about 1 minute. Add white wine and chicken stock, raise heat to high and cook until the liquid is reduced by half, about 5 minutes. Off heat, whisk in cold butter to enrich pan sauce. Strain if desired and season with salt and pepper.
  8. Carve chicken into quarters and serve with pan jus on the side.

Yield: Serves 4


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