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