@seattlehanddoc
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@seattlehanddoc Herb Roasted Chicken and Pan-dripping Gravy Recipe: • 2 (5 lb) whole chicken • ¼ cup each fresh rosemary, thyme, sage & parsley (all minced) • ¼ cup minced garlic • ½ cup olive oil @garciadelacruzoliveyou • Salt + freshly ground black pepper • 10 thin butter slices Instructions: 1️⃣ Preheat oven to 450°F (230°C). 2️⃣ In a bowl, mix rosemary, thyme, sage, parsley, and garlic with olive oil, salt & pepper until it forms a thick paste. 3️⃣ Gently separate the skin from the chicken breast and slide the butter slices underneath (this keeps it juicy and flavorful). 4️⃣ Rub the herb paste all over the chicken — under the skin, over the skin, every nook and cranny. 5️⃣ Place the chicken in a large cast-iron skillet. You can tuck some baby potatoes underneath — they’ll roast perfectly in those drippings! 6️⃣ Roast for about 1½ hours, or until the internal temp hits 165°F (75°C). If it’s browning too quickly, lower the temp slightly and tent with foil. 7️⃣ Remove from oven and rest for 10–15 min to let the juices settle. Homemade Pan Gravy: After removing the chicken, set the skillet on the stove over medium heat. Whisk in 2 tbsp flour to the pan drippings to make a roux. Add 2 tbsp butter + a splash of white wine, cook 2 mins, then slowly pour in 1–2 cups chicken broth, whisking until smooth and thickened. Season with salt to taste. Serve: Carve that golden chicken, drizzle it with your homemade gravy, and don’t forget the crispy potatoes underneath — they’re little flavor bombs. Save this recipe & tag us if you make it! #HerbRoastedChicken #HomemadeGravy #ComfortFood #SundayDinner #CastIronCooking #EasyRecipes #DinnerInspo #Foodie #HomeCooking #ChickenDinner #FallRecipes #fieldcompanypartner @fieldcompany
