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I’ve been dealing with a lot of styles of chicken lately. From segments to quartered from brined to smoked. But let me tell you, nothing beats a herb crusted roasted chicken with a pan gravy on the side. Ever since I made parmesan cheese a staple in my chicken seasoning blends its really changed the final result of my chickens. It really helps draw out excessive moisture on the surface to help get a crispy crust, while still keeping a barrier so the meat can stay juicy. The extra parmesan flavor and saltiness is also a plus. Try this chicken out and let me know what you think!

Ingredients

• 3.5lb Whole Chicken
• 6 Garlic Cloves
• 1/4c Olive Oil
• 2 sprigs Rosemary, fresh
• 2 sprigs Thyme, fresh
• 3Tb Parmesan, grated
• 2tsp Black pepper
• 2tsp Salt
• GRAVY
• 1 Shallot, minced
• 3 Tb Flour
• 2Tb grease
• 3 Roasted Garlic, minced
• 1/4c Drippings
• 1/4c Half and Half
• 1 1/4c Vegetable stock
• 3 sprigs Thyme
• 3 Bay leaves

Directions

• Coat chicken in olive oil, coat with black pepper, parmesan, rosemary and thyme. Season each side of chicken with 1 tsp salt. Place garlic cloves coated in olive oil in baking pan with chicken.
• Roast chicken at 350F for 1 hour and 45 minutes. Let chicken rest for 10 minutes.
• Scrape some fat from the chicken and place in saute pan.
• Add in shallots and roasted garlic. Stir in flour. Cook flour for 3 minutes.
• Add In drippings, vegetable stock, half and half. Toss In bay leaves and thyme. Taste and season with salt and pepper. Simmer for 5-10 minutes till thickened to desired consistency.