Herb Roasted Chicken with pan sauce

Updated: Aug 6, 2020




Chicken Ingredients:

- Chicken, spatchcock 1 whole

- Butter ½ stick

- Lemon, juiced 1

- Garlic, minced 3 cloves

- Thyme, fresh 1 spring

- Pro Seasoning 2 teaspoons

- Onion, sliced 1

For the Sauce:

- Flour 2 tablespoons

- Chicken stock 8 oz

Method of Prep:

Preheat oven to 400 degrees. In a small bowl, mix together lemon juice, 1 teaspoon Pro Seasoning, butter, thyme, and garlic. Place sliced onion in the bottom of a saute pan or cast iron skillet. Rub butter mixture under the skin of the chicken. Cut a small slit in both of the breasts and insert butter mixture. Season the whole chicken 1 teaspoon Pro Seasoning. Place chicken breast side up in the saute pan. Bake in the oven until the internal temperature reaches 165 degrees, about 1 hour.

For the sauce, remove the chicken from the pan. Place pan on a medium high burner. Sprinkle flour over the surface of the remaining ingredients. Stir with a whisk until thick. Add chicken stock and stir until gravy is formed. Continue cooking the sauce and stirring on low heat for another 5 minutes. It's important to cook the flour in the gravy long enough to bring the starchiness down. If the gravy is very thick, add more stock to desired consistency.


53 views0 comments

Recent Posts

See All