A delightful roast chicken recipe infused with aromatic herbs and accompanied by a medley of roasted garlic and onions.
Preheat your oven to 400°F (200°C) and position the rack in the lower third.
Preheating ensures even cooking and a crispy skin.
Mix the butter, parsley, thyme, rosemary, fennel seed, and salt in a bowl until well combined.
Use room temperature butter for easier mixing.
Pat the chicken dry and season the cavity with salt and pepper. Place some herb sprigs inside.
Drying the chicken helps achieve a crispy skin.
Gently loosen the skin over the breast and thighs and spread some herb butter underneath.
Be careful not to tear the skin while loosening it.
Place the chicken in a roasting pan and arrange the onions and garlic around it.
Cut the onions into wedges for even roasting.
Brush the chicken and vegetables with the remaining herb butter and season with salt and pepper.
Ensure even coating for consistent flavor.
Roast the chicken for 30 minutes, then baste with pan juices.
Basting keeps the chicken moist and flavorful.
Continue roasting until the chicken is golden and the internal temperature reaches 180°F (82°C).
Use a meat thermometer to check doneness accurately.
Transfer the chicken to a platter and tent with foil. Let it rest for 10 minutes.
Resting allows the juices to redistribute, keeping the meat moist.
Place the roasting pan on the stove, add broth and wine, and scrape up browned bits.
Deglazing the pan adds depth to the sauce.
Simmer the sauce and whisk in the flour until slightly thickened.
Whisk continuously to avoid lumps.
Serve the chicken with the roasted vegetables and sauce on the side.
Garnish with fresh herbs for a vibrant presentation.
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