A delightful roast chicken recipe with a flavorful herb butter and a rich pan sauce.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crispy skin.
Pat the chicken dry with paper towels and season the cavity with a pinch of salt and pepper.
Drying the chicken helps achieve a crispy skin.
Mix the butter with the thyme and parsley, then rub it generously under and over the chicken skin.
Gently lift the skin to rub the butter underneath for maximum flavor.
Place the chicken in a roasting pan and surround it with the carrots and onion.
Cut the vegetables into uniform pieces for even roasting.
Roast the chicken in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C).
Starting at a high temperature helps to brown the skin.
Baste the chicken every 20 minutes with the pan drippings.
Frequent basting keeps the chicken moist and flavorful.
Check the chicken's internal temperature; it should reach 165°F (74°C) in the thickest part.
Using a thermometer ensures the chicken is cooked safely.
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Resting allows the juices to redistribute, making the meat tender.
In a saucepan, sauté the minced shallots in a bit of the pan drippings, then add the chicken stock and reduce by half.
Deglaze the pan with a splash of stock to incorporate all the flavors.
Serve the chicken with the pan sauce drizzled over the top.
Garnish with fresh parsley for a touch of color.
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