Roasted Chicken with Fresh Herbs & Shallot Gravy
Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the menu, use up or down arrow keys to navigate the submenu, use enter or space key to click menu or submenu links, use escape key to leave the submenu,
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu

FREE recipes and content delivered to your inbox!

Sign Up

Binge the Butter Compartment, only on Notflix!

Popup Image
Watch Here
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Roasted Chicken with Fresh Herbs & Shallot Gravy

Roasted Chicken with Fresh Herbs & Shallot Gravy

Roasted Chicken with Fresh Herbs & Shallot Gravy

Be the first to rate this

Has average rating

Total rating count

Rate this
  • Preparation TimePrep time
    15 min
  • Cooking TimeCooking time
    1 hr 20 min
  • ServingsServings
    6

Ingredients

  • 4- to 5-lb. roasting chicken
  • 3/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1/4 cup I Can't Believe It's Not Butter!® Spread, softened
  • 1 Tbsp. chopped fresh rosemary leaves or 1/2 tsp. dried rosemary leaves
  • 1 Tbsp. chopped fresh sage leaves or 1/2 tsp. dried sage leaves (optional)
  • 1 Tbsp. chopped garlic
  • 1/2 tsp. grated lemon peel (optional)
  • 3 large shallots or 1 medium onion, halved
  • 2 Tbsp. all-purpose flour
  • 1 can (14.5 oz.) chicken broth
  • 1/3 cup dry white wine or chicken broth

Nutritional guidelines (per serving)

      Show More Nutritional FactsSee less Nutritional Guidelines

      Nutrition information is calculated using an ingredient database and should be considered an estimate

      Instructions

      1. Preheat oven to 400°.
      2. Season chicken with salt and pepper. Blend I Can't Believe It's Not Butter!® Spread, rosemary, sage, garlic and lemon peel in small bowl. Spread 3 tablespoons under chicken skin and spread remaining over outside of chicken.
      3. Arrange chicken breast side up in 18 x 12-inch roasting pan with or without rack. Roast uncovered 1 hour. Stir shallots into pan drippings and roast an additional 15 minutes or until meat thermometer inserted in thickest part of the thigh reaches 180°. Remove chicken and shallots from pan and keep warm. Remove rack from pan.
      4. Skim fat from pan drippings; reserve 2 tablespoons fat in pan with pan drippings. Place roasting pan over heat and blend in flour. Cook over medium heat, stirring constantly, 30 seconds. Gradually stir in broth and wine and bring to a boil, stirring frequently. Reduce heat to low and simmer, stirring occasionally, 1 minute or until gravy is thickened. Process gravy with shallots in blender until smooth; strain, if desired. Serve shallot gravy with chicken.

      How would you rate this recipe ?

      View ICBINB Recipes

      All recipes