Roast Chicken With Herb-And-Garlic Pan Drippings
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
38
Sourness
46
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
6 tbsps
Kosher Salt (plus more)3 tbsps
Sugar2 tbsps
Vegetable Oil (or more, divided)4 tbsps
Unsalted Butter (divided)1
LemonDirections:
1
Add remaining herbs and garlic, cut side down
2
Meanwhile, heat drippings over medium heat, adding 1 tablespoon oil if dry
3
Stir 6 tablespoons salt, sugar, and 4 cups water in a large pot until salt and sugar dissolve
4
Add 4 more cups cold water
5
Add chicken
6
Cover, chill, and let brine for 4-12 hours
7
Preheat oven to 400°F
8
Set a wire rack inside a roasting pan
9
Remove chicken from brine; pat dry
10
Let sit for 20 minutes
11
Season lightly with salt
12
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat
13
Arrange leg pieces, skin side down, in skillet
14
Place 1 head of garlic, cut side down, in center of skillet
15
Tuck 5 sprigs each of thyme and rosemary around chicken
16
Cook until skin is golden brown, 10-12 minutes
17
Transfer herbs and garlic on prepared rack
18
Add 1 tablespoon butter to skillet; swirl to coat
19
Flip chicken; baste with pan juices
20
Transfer, skin side up, to prepared rack
21
Repeat with 1 tablespoon oil, chicken breasts, 1 head of garlic, 5 thyme sprigs, 5 rosemary sprigs, and 1 tablespoon butter
22
Reserve drippings in skillet
23
Transfer chicken to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 160°F, about 20 minutes
24
Transfer chicken, herbs, and garlic to a platter
25
Let rest for 15 minutes
26
Stir until aromatic, 3-4 minutes
27
Add 2 tablespoons butter; stir until butter browns, 1-2 minutes
28
Squeeze lemon over
29
Pour over chicken
30
Stir 6 tablespoons salt, sugar, and 4 cups water in a large pot until salt and sugar dissolve
31
Add 4 more cups cold water
32
Add chicken
33
Cover, chill, and let brine for 4-12 hours
34
Preheat oven to 400°F
35
Set a wire rack inside a roasting pan
36
Remove chicken from brine; pat dry
37
Let sit for 20 minutes
38
Season lightly with salt
39
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat
40
Arrange leg pieces, skin side down, in skillet
41
Place 1 head of garlic, cut side down, in center of skillet
42
Tuck 5 sprigs each of thyme and rosemary around chicken
43
Cook until skin is golden brown, 10-12 minutes
44
Transfer herbs and garlic on prepared rack
45
Add 1 tablespoon butter to skillet; swirl to coat
46
Flip chicken; baste with pan juices
47
Transfer, skin side up, to prepared rack
48
Repeat with 1 tablespoon oil, chicken breasts, 1 head of garlic, 5 thyme sprigs, 5 rosemary sprigs, and 1 tablespoon butter
49
Reserve drippings in skillet
50
Transfer chicken to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 160°F, about 20 minutes
51
Transfer chicken, herbs, and garlic to a platter
52
Let rest for 15 minutes
53
Meanwhile, heat drippings over medium heat, adding 1 tablespoon oil if dry
54
Add remaining herbs and garlic, cut side down
55
Stir until aromatic, 3-4 minutes
56
Add 2 tablespoons butter; stir until butter browns, 1-2 minutes
57
Squeeze lemon over
58
Pour over chicken