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.
Looks delicious!
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