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Love a good herb roasted chicken? I do too. This recipe starts with a quick and easy roast chicken marinade that’s so simple, you can hardly call it a “recipe”. The key is to let the chicken soak in the marinade overnight. The roast chicken gravy is optional, but come on — who doesn’t want a pan gravy with their home-cooked bird? Use a good organic chicken for even better results.
When you’re making something as simple as an herb roasted chicken and vegetables, it’s imperative that you use the best you can find. For me, that means organic chicken and vegetables and its why I head to Sprouts Farmers Market when I’m craving this kind of home-cooking. Sprouts has an incredible selection of beautiful organic meat, poultry and produce that’s uber fresh and reasonably priced. Sprouts makes healthy eating affordable from coast to coast and now has more than 320 locations. Is one near you?
I found this roast chicken marinade recipe in the Bromberg Brothers Blue Ribbon Cookbook and what struck me about it was that it was less of a recipe and more about letting a few ingredients shine through… and I mean a few.
Ingredients For Roast Chicken Marinade
- Fresh Sage
- Fresh Lemons
- Olive Oil
That’s it! That’s the roast chicken marinade… And there’s no fancy prep…
Making Marinade For Herb Roasted Chicken
- Slice the lemons.
- Pull the sage leaves off the stem.
- Put the organic chicken in a bowl.
- Pour the olive oil over the chicken.
- Add the sage and lemon leaves.
- Cover and refrigerate overnight.
- (I turned the chicken a few times, just to make sure it was well-dressed).
With such a simple prep, you can understand why the quality of your ingredients is paramount — there’s really nothing to hide behind. Luckily, Sprouts organic chicken, herbs and veg are up to the task. In fact, the average Sprouts Market carries over 3,000 organic and non-GMO items, not to mention 4,000 Gluten Free and 500 Raw products.
Back to the bird… The next day, take the chicken out of the refrigerator and let it rest on the counter for half an hour or so before cooking. While it rests, preheat the oven and prep the vegetables.
Roasting The Organic Chicken
- Arrange your oven rack to the bottom third of the oven.
- Preheat the oven to 425°.
- Roughly chop the carrots, celery and onion and place them in the bottom of your roasting pan.
- Add enough water to the bottom of the pan so that it just barely covers it.
- Remove the chicken from the bowl, draining off the oil, and rest it on top of the vegetables.
- Stuff the chicken with lemon slices and sage from the marinade.
- Mix the salt, pepper and thyme together and rub all over the organic chicken.
- Tuck the wing tips behind the chicken and use a piece of kitchen string to bind the drumsticks together.
- Roast the chicken in the preheated oven, basting every 20-25 minutes.
- If the chicken starts to get too brown, rest a sheet of tin foil over the top of the bird to prevent it from burning.
- Use an instant read thermometer stuck into the thickest part of the thigh(not touching the bone) to determine when the chicken is done at 165°.
While the chicken is roasting, the house gets filled with heavenly aromas, which, if you’re anything like me, will remind you of your Mom or Grandmother cooking for you when you were a kid. Of course, if Mom or Grandma were roasting a yard bird, they’d also make sure you had a good pan gravy to go along with it, right?
Simple Roast Chicken Gravy
For this roast chicken gravy, I’ve kept it simple. (Note, they didn’t include a gravy recipe in the Blomberg Brother’s cookbook – this is the way I make it.) Using the drippings from the herb roasted chicken, a little vinegar (trust me, it needs an acid to give depth), extra chicken broth and a beurre marnier (paste of flour and softened butter) to thicken it. Fresh chopped sage adds a punch and punctuates the flavors from the roast chicken marinade.
Making Pan Gravy For Roasted Organic Chicken
- Transfer the herb roasted chicken to a cutting board to rest before carving.
- Transfer the vegetables to a serving bowl (if serving) or discard (if not).
- Mash together the flour and softened butter to form a paste. Set aside.
- Set the roasting pan with the pan jus over the stovetop and bring to a boil.
- Whisk in the vinegar.
- Whisk in the chicken broth and bring back to a boil.
- Add the butter-flour mixture and whisk until smooth and thickened slightly.
- Stir in the chopped sage and taste for seasonings. Adjust with salt and pepper as needed.
This easy, homey, FABULOUS herb roasted chicken with pan gravy will feed a crowd and satisfy EVERYONE. So what are you waiting for? Get to your nearest Sprouts Farmers Market and pick up YOUR organic chicken and farm fresh vegetables.
What To Serve With Organic Chicken:
- Fall Corn Sauté
- Garlic Herb Flageolets
- Tangy Glazed Stovetop Brussels Sprouts
- Simple Scalloped Potatoes
- Spring Pesto Green Beans
- Tomatoes Provençal
- Warm Apple Butternut Farro
More Easy Pan Gravy Recipes:
Simple Organic Roast Chicken with Pan Gravy
FOR MARINATING CHICKEN:
- 5 pound Organic Chicken from Sprouts Butcher Shop
- 1/2 cup olive oil
- 1 Organic lemons thinly sliced
- 1 bunch Sprouts fresh organic sage leaves
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
FOR ROASTING CHICKEN:
- 4-5 Organic carrots peeled and cut into 1" chunks
- 1 large Organic onion peeled and cut into 1" chunks
- 2 large Organic celery stalks cut into 1" chunks
FOR PAN GRAVY:
- 1 teaspoon sherry vinegar (can use red or white wine vinegar)
- 1 tablespoon flour
- 1 tablespoon butter
- 1 cup low sodium chicken broth
- 1 teaspoon fresh chopped sage leaves
- salt and pepper to taste
THE DAY BEFORE:
- Place the chicken in a large bowl. Add the olive oil, sage and lemon slices and turn the chicken to coat, scatting the sage and lemon all over the chicken. Cover and refrigerate for 24 hours. Turn the chicken once or twice during the marinating time.
FOR THE SEASONING:
- In a small bowl, combine the kosher salt, black pepper and thyme, mix well.
ROAST THE CHICKEN:
- Preheat the oven to 425°.
- Scatter the carrots, onion and celery in the bottom of a medium to large roasting pan (with enough room so that there's at least 1-2" of room on all sides for the chicken. Add just enough water to cover the bottom of the pan.
- Remove the chicken from the marinade and sprinkle all over and inside with the seasoning blend. Take the sage leaves and lemon slices and stuff the chicken cavity with them. Place the chicken on top of the vegetables.
- Tuck the wing tips under the chicken. Use a piece of kitchen twine to bind the legs together. Place the chicken on top of the vegetables and place in the oven, feet first. Roast for approximately 1 1/2 - 1 3/4 hours, basting every 20-25 minutes.
- Use an Instant Read thermometer to check for doneness. The safe internal temperature is 165° for poultry. Since the chicken continues to cook after its removed from the oven, I usually take it out when it's around 160°. Transfer the chicken to a carving boarding and lightly tent with aluminum foil. Let the chicken rest for 10 minutes before carving. Juices should run clear, not pink.
MAKE THE PAN GRAVY:
- Use a slotted spoon to transfer the vegetables to a serving dish and set aside.
- In a small bowl mash together the butter and flour to form a paste. Set aside.
- Place the roasting pan with the liquids from the chicken and vegetables over a heating element on the stovetop and heat to a boil. Add the vinegar and whisk. Add the chicken broth and resume the boil. When the stock is boiling, whisk in the paste, stirring constantly, until the sauce is well combined and velvety. Add the chopped sage and cook over medium heat for one minute. Taste for seasoning and adjust with salt and pepper if necessary.
- Carve the chicken and transfer the pieces to a serving platter. Serve with pan gravy and vegetables on the side.
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