ROAST CHICKEN

Ingredients

For The Chicken

  • 3 tsp / 18 g salt

  • 2 tsp / 4 g black pepper

  • 2 tsp / 4 g smoked paprika

  • 2 tsp / 4 g garlic powder

  • 2 tsp / 4 g onion powder

  • 2 tsp / 4 g red pepper flakes

  • 1 tsp / 2 g oregano

  • 5 tbsp / 70 g garlic herb butter

  • 5 tbsp / 70 g roast chicken butter

For The Gravy

  • 2 tbsp / 28 g roast chicken butter

  • 2 tbsp / 16 g all-purpose flour

  • 2 cups / 480 ml chicken broth

  • 1 splash dry white wine

  • ½ tsp / 3 g salt

  • To taste black pepper

Method

  1. Butter the Chicken: Apply the garlic herb butter and roast chicken butter all over the outside of the chicken, inside the cavity, and under the skin. Be careful when lifting the skin to avoid making holes.

  2. Season: Once the butter is applied as a binder, season the chicken inside and out with the salt, black pepper, smoked paprika, garlic powder, onion powder, red pepper flakes, and oregano.

  3. Roast: Place the chicken in the oven at 175°C / 350°F. I roasted mine for two hours, but for a standard level of moisture and doneness, cook until the thickest part of the breast registers an internal temperature of 71-74°C / 160-165°F.

  4. Make Roux: For the gravy, melt the roast chicken butter in a saucepan over medium heat and whisk in the flour to create a roux.

  5. Simmer Gravy: Gradually whisk in the chicken broth and a splash of dry white wine.

  6. Season & Thicken: Add the salt and black pepper to taste. Continue to simmer until the gravy reaches your desired thickness.

  7. Carve: Carve the chicken and serve with the gravy.

Additional Notes

  • Butter Application: Be careful when lifting the skin to get the butter underneath; it’s easy to accidentally poke a hole if you aren't gentle.

  • Gravy Pairing: If you tend to find chicken breast a bit dry, this gravy slaps and adds plenty of flavor and moisture.

  • Cooking Preference: I personally like my chicken well-done, which is why I go for two hours, but use a thermometer if you want it more traditional.

  • Variation Idea: This would be a great dish to bake on top of a bed of potatoes to catch all that seasoned butter and juice.