Herb Roasted Chicken
- 1 whole chicken
- 1/3 C butter melted
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt & pepper to taste
- 1 C chicken broth
- 1 C white wine I use chardonnay
Mix butter and spices. Place chicken in deep baking pan. Pour broth and wine over/in chicken. Brush butter mix over outside of chicken. Bake uncovered at 375°, basting chicken throughout the next 2 – 2 ½ hours until chicken is done.
We usually like this with cooked carrots and mashed potatoes. I’ve also made Brussel sprouts or green beans to go with all of it.
Once chicken is fully cooked, remove from pan and place on a cutting board. It’s good to let it sit in tact while you’re making the gravy…it seals in the juices.
Place pan of juices on stove top burners. My pan is big enough to use two burners. Turn burner (s) on medium high to bring to a boil.
Mix together about a cup of milk and 2/3 cup flour (use whisk to reduce clumps).
Once juices are boiling, begin adding milk mixture. Pour in about half…see how thick it gets…and continue to add mixture until gravy is thickened.