Herb Roasted Chicken


Ok if I’m overly excited it’s because I’m giddy! I’m at work typing this up, because its 2 in the morning and there isn’t much going on, except twins were just born! God, I love my job! Its sooo amazing and to be on the outside, is still such an overwhelming feeling of excitement and happiness, it just comes over me! Ahh Im ecstatic for this girl! 🙂 Ok so I should probably get to this dinner, because it’s fab-u-losoo!

I have to be honest, I totally stole this idea from my boyfriends brother, who cooked a delicious chicken a couple of months back, and I’ve been dying to recreate this deliciousness! And believe you me, it IS AMAZING! I love chicken anyways, we eat a lot of it, because sadly my boyfriend doesn’t eat seafood…any kind of seafood…at all. So I’m stuck only eating it when we go out..its depressing, I know. But c’est la vie…which brings us back to chicken…which we eat a lot of, in case you haven’t picked up on that!  This chicken is juicy, and flavorful, and oh it’s such a homey meal, so perfect for this time of year! It’s inexpensive to make, you really doesn’t take all that long, once you get it in the oven, you’re basically done! (Except to sit and smell it for over an hour while it warms up your whole house!)

Go make this chicken! And if you have leftovers, its PERFECT as chicken salad! Trust me, I know from experience! 😛

Happy Friday Foodies, enjoy your weekend!


Herb Roasted Chicken

For the Chicken Marinade:

  • 3-4 cloves garlic, minced
  • 2-3 sprigs fresh rosemary, minced
  • Juice & Zest of one Lemon
  • 3-4 Tbsp. Grey Poupon (if you don’t have it, use Dijon mustard & mustard seeds)
  • Salt & Pepper to taste

In the oven:

  • 3 celery stalks, sliced
  • 1 lb. bag carrots, peeled and sliced
  • 2 15oz cans chicken broth
  • 1 large yellow onion, quartered
  • Marinated Chicken

For the Gravy:

  • 2 1/2 cups broth from the cooked chicken pan
  • 1/2 cup white wine
  • 2 Tbsp Flour
  • 2 Tbsp butter
  • Minced Garlic


  1. Mix the garlic, rosemary, lemon zest, lemon juice, grey poupon, salt, and pepper in a large bowl. Set aside.
  2. Take your chicken, trim it, rinse it, and dry it with paper towels. Toss it in the marinade bowl and turn around until coated. Let it sit for about an hour or longer if you wish.
  3. Pre-heat oven to 350 degrees.
  4. In a large pan, put in the chicken. Surround it with the celery, carrots, onion, and broth. Put it in the oven. Chicken usually takes about 15-20 minutes per pound. For example, I had a 6 lb chicken and it took 1 1/2 hours. It was perfectly juicy when I removed it from the oven. So figure out how many pounds your chicken is then multiply it to figure out how long it should cook for.
  5. To make your gravy. Using a ladle or large spoon, spoon out about 2 1/2 cups of broth from the pan the chicken and vegetables are cooking in, and pour it into a pot. Add minced garlic.
  6. On medium heat, add white wine to the broth. In a separate small pan, create a rue using equal parts flour and butter, mixing until combined.
  7. Using one teaspoon at a time add the rue to the gravy mixture, while whisking, until you reach desired consistency. I used all the rue (2 tbsp butter & 2 tbsp flour) and it wasn’t watery thin, and wasn’t really thick either, perfect for me, but I know some people like a super thick gravy, so just make more of a rue, if this is you! ha, that rhymed! 😛
  8. Once you’ve reached the consistency you prefer, turn the heat down to low and allow to sit for about 5-10 minutes. You want the white wine to cook off some.

Serve and eat!! Don’t forget delicious Mashed Potatoes!!

Mine looks a little charred for two reasons, 1) I like crispy skin and 2) I didn’t cover it with tin foil until it was almost done. You can avoid the crispy skin, by covering it with tin foil from the beginning!


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