Family and Faith Magazine Christmas Edition Issue 11 - Page 19

THE ROAST IS THE THING It’s time to gather ‘round Chef Charissa’s Herb Roast Chicken. In all its simplicity, a roast chicken is quite simply one of my favourite things. The purity of this classic is perhaps what makes roast chicken a constant feature in my house. Sunday dinners with all the family is never complete without a big, beautiful roast, so it stands to reason that at the Christmas table, there will be a roast, but bigger and even more glorious. CHEF CHARISSA HENRY Ingredients Herb Butter 6 sprigs fresh thyme 3 sprigs fresh rosemary 6 sprigs fresh oregano Zest of 1 lemon or lime 1 teaspoon honey 3 tablespoons butter, room temperature Chicken 1 The Best Dressed Chicken roaster 6 small onions, peeled and halved 1 whole head garlic, unpeeled and cut in half horizontally 1 tablespoon olive oil Herb butter 2 teaspoons salt Freshly ground black pepper Sauce 2 cups chicken broth 1 1/3 tablespoons Dijon Mustard 1 tablespoon unsalted butter Directions Preheat oven to 450 degrees Fahrenheit. Make herb butter: pull herbs from the stems and ingredients as outlined, in a small bowl and blend well. Set aside. Place onions and garlic in a roasting pan and toss with the olive oil. Pat the chicken very dry with paper towels, and place in the same roasting pan. Use a spoon to rub the herb butter all over the chicken and under the skin too. Sprinkle the salt evenly over the chicken and season with fresh black pepper to taste. Place the chicken in the oven and roast for 35-40 minutes, or until skin is golden brown. Turn the heat down to 375 degrees Fahrenheit; continue to roast for 15-20 minutes more, or until done. Chicken should be done in less than an hour. Transfer the chicken and onions to a serving platter to rest and cover with foil. Discard the garlic. Pour off all the fat, leaving the brown baked-on bits in the bottom of the roasting pan. Add the chicken stock and place on the stove over high heat; bring to a boil and whisk in Dijon mustard. Stir and combine the brown bits with the stock and continue to cook until the liquid is reduced by half, 5 to 8 minutes. Turn off the heat and stir in the butter. Pour the sauce into a gravy boat and serve alongside chicken. THE BEST DRESSED CHICKEN