Roast Chicken with Herb-and-Garlic Pan Drippings
Revisione paritaria di UK recipe editorsAuthored by UK recipe editorsPubblicato originariamente 28 Gen 2026
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This herb and garlic roast chicken is a masterclass in texture and flavour. By brining the chicken quarters before roasting, the meat remains incredibly succulent while the skin reaches a perfect, golden crispness in the frying pan. The addition of fresh rosemary, thyme and plenty of garlic creates a fragrant base that elevates this simple poultry dish into something truly special for a family gathering or a high-protein midweek meal.
As a high-protein main course, this recipe focuses on quality ingredients and traditional techniques. The pan drippings are transformed into a sophisticated brown butter sauce with a bright squeeze of lemon, cutting through the richness of the chicken. Serve these tender joints alongside some simple steamed greens or roasted root vegetables for a balanced and comforting homemade dinner that everyone will enjoy.
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Ingredients for Roast Chicken with Herb-and-Garlic Pan Drippings
6 tablespoons kosher salt plus more
3 cucchiai di zucchero
2 1.6kg chickens, backbones and wing tips removed, quartered
2 tablespoons (or more) vegetable oil, divided
4 heads of garlic, halved crosswise
20 sprigs thyme, divided
14 sprigs rosemary, divided
4 cucchiai di burro non salato, divisi
1/2 limone
How to make Roast Chicken with Herb-and-Garlic Pan Drippings
Torna ai contenutiStir 6 tablespoons salt, sugar, and 950ml water in a large pot until salt and sugar dissolve. Add 4 more cups cold water. Add chicken. Cover, chill, and let brine for 4-12 hours.
Preheat oven to 204°C. Set a wire rack inside a roasting pan. Remove chicken from brine; pat dry. Let sit for 20 minutes. Season lightly with salt. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Arrange leg pieces, skin side down, in skillet. Place 1 head of garlic, cut side down, in centre of skillet. Tuck 5 sprigs each of thyme and rosemary around chicken. Cook until skin is golden brown, 10-12 minutes.
Transfer herbs and garlic on prepared rack. Add 1 tablespoon butter to skillet; swirl to coat. Flip chicken; baste with pan juices. Transfer, skin side up, to prepared rack. Repeat with 1 tablespoon oil, chicken breasts, 1 head of garlic, 5 thyme sprigs, 5 rosemary sprigs, and 1 tablespoon butter. Reserve drippings in skillet.
Transfer chicken to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 71°C, about 20 minutes. Transfer chicken, herbs, and garlic to a platter. Let rest for 15 minutes.
Meanwhile, heat drippings over medium heat, adding 1 tablespoon oil if dry. Add remaining herbs and garlic, cut side down. Stir until aromatic, 3-4 minutes. Add 2 tablespoons butter; stir until butter browns, 1-2 minutes. Squeeze lemon over. Pour over chicken.
Avvertenza
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Redattori di ricette del Regno Unito
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Redattori di ricette del Regno Unito
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Le informazioni su questa pagina sono revisionate da clinici qualificati.
28 Gen 2026 | Pubblicato originariamente
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Redattori di ricette del Regno UnitoRevisione paritaria di
Redattori di ricette del Regno Unito
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