If you're not familiar with Magnolia Bakery, it is one of the most lovely places for dessert on the planet. The only place more wonderful would probably be the home of Allysa Torey, the bakery's founder. Simply put, her book "At Home with Magnolia" is a must-have. Torey invites you into her home, sharing recipes she makes for her family in New York. Every recipe is divine, and comes out perfect, every time.
I know that everyone
has their favorite recipe for roast chicken and that every cookbook has one as
well. I guess it's because it's one of those wonderful traditional meals that
we all think of when we think of home cooking. I love this recipe because it's
an extremely simple, juicy and flavorful roast chicken. And since it's served
in its own juices, there's no need to make gravy. (If I'm having six or eight
people for dinner, or if I want a lot of leftovers for chicken salad, I just
buy two chickens and double the rest of the ingredients.)
RECIPE: Roast Lemon Herb Chicken with Pan Juices
Makes 4 servings
One 3- to 4-pound
3 tablespoons olive oil
1 tablespoon finely
chopped fresh tarragon
chopped fresh thyme
Freshly ground black
¾cup white wine
¾cup chicken stock
¼cup freshly squeezed
Preheat the oven to
Remove the neck and
giblets from the chicken. Rinse the chicken with cold water, inside and out,
and pat dry with paper towels. Place the chicken, breast side up, on a rack in
a roasting pan. Brush the chicken with the olive oil. Sprinkle evenly with the
herbs, and salt and pepper to taste.
Roast the chicken
uncovered for 30 minutes. Remove from the oven and turn the temperature down to
375ºF. Pour the white wine, chicken stock, and lemon juice over the chicken.
Return to the oven and roast, uncovered, basting every 20 minutes, for
approximately 1 hour, or until the drumsticks move easily in their sockets and
a meat thermometer registers 180ºF when inserted into the outer thigh.
Remove the chicken from
the oven and transfer to a carving board. Cover loosely with aluminum foil and
allow to rest for 15 to 20 minutes before carving. Serve with the pan juices.