Description
This Herb Roasted Chicken recipe features a whole roasting chicken infused with fresh herbs and garlic, roasted to juicy perfection. It is served alongside a warm balsamic cherry compote, which adds a vibrant, tart sweetness that balances the savory flavors of the chicken. Perfect for casual meals or holiday dinners, this dish combines aromatic herbs, tender meat, and a unique fruity sauce for an impressive and satisfying dining experience.
Ingredients
Scale
For the Herb Roasted Chicken
- 1 (4 to 5 pound) roasting chicken, giblets removed, patted dry
- 1 bunch flat-leaf parsley, bottom stems trimmed, divided use
- 1 (2/3 ounce) package fresh sage, divided use
- 1 (2/3 ounce) package fresh rosemary, divided use
- 1 (2/3 ounce) package fresh thyme, divided use
- 2 cloves garlic, pressed through garlic press
- 1 whole head garlic, cut in half horizontally
- Salt, to taste
- Cracked black pepper, to taste
- 2 tablespoons olive oil
- 1 lemon, cut in half
For the Balsamic Cherry Compote
- 1 (14.5 ounce) can natural, tart red cherries packed in water
- 1/4 cup brown sugar
- 2 teaspoons balsamic vinegar
- 2 teaspoons corn starch
Instructions
- Prepare Ingredients: Begin by gathering all ingredients for the chicken and compote, ensuring the chicken is giblet-free and patted dry, and the herbs are trimmed and ready.
- Preheat Oven and Prepare Rack: Preheat oven to 400°F (204°C). Line a baking sheet with foil and place a wire rack on top to allow air circulation around the chicken for even roasting.
- Make Herb Mixture: Finely chop about 2 teaspoons each of parsley, sage, rosemary, and thyme leaves. In a small bowl, combine the chopped herbs with the pressed garlic cloves, a pinch of salt, black pepper, and olive oil. Mix thoroughly using fingers or a fork to make a fragrant herb paste.
- Season Chicken Cavity: Liberally season the inside of the chicken’s cavity with salt and pepper. Place the chicken breast-side up.
- Butterfly Under the Skin: Carefully separate the skin from the breast meat by sliding fingers underneath without tearing the skin.
- Apply Herb Mixture Under Skin: Gently insert pinches of the herb mixture under the skin over the breast meat, spreading it as much as possible for flavor infusion. Use any remaining herb mixture to rub all over the outside of the chicken.
- Stuff Chicken Cavity: Bundle the remaining herbs, set aside half for garnish, and stuff the other half along with lemon halves and one half of the garlic head into the chicken cavity. Season the outside of the chicken with salt and pepper.
- Roast Chicken: Place the chicken on the wire rack over the baking sheet and roast in the preheated oven for about 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Prepare Cherry Compote: While the chicken roasts, combine the canned cherries with their liquid, brown sugar, balsamic vinegar, and corn starch in a saucepan. Bring to a boil over high heat, then reduce to low or medium-low and simmer gently for 15 minutes until thickened. Keep warm.
- Rest Chicken: Once roasted, remove the chicken from the oven and let it rest for about 15 minutes to allow juices to redistribute.
- Finish Presentation: Remove the cooked herbs, lemon, and garlic half from the chicken cavity. Refill the cavity with the reserved fresh herb bundle and optionally fresh lemon slices for a bright, fresh presentation.
- Carve and Serve: Carve the chicken at the table or in the kitchen. Serve the carved chicken with warm balsamic cherry compote on the side for a delightful finishing touch.
Notes
- This herb roasted chicken with balsamic-cherry compote is an elegant yet easy recipe suited for casual dinners or festive holiday spreads.
- Ensure the chicken skin is gently loosened from the meat without tearing to keep the herb mixture in place during roasting.
- The cherry compote can be prepared in advance and gently reheated before serving.
- Resting the chicken after roasting is essential for juicy, tender meat.
- Use a meat thermometer to guarantee the chicken reaches a safe internal temperature of 165°F (74°C).
Nutrition
- Serving Size: 1 serving (approx. 1/6 of chicken with compote)
- Calories: 556
- Sugar: 12g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 150mg
