Herb Roasted Chicken w/ Roasted Garlic Brown Gravy
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!
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
1 Shallot, minced
3 Tb Flour
3 Roasted Garlic, minced
1/4c Half and Half
1 1/4c Vegetable stock
3 sprigs Thyme
3 Bay leaves
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.