Ingredients with Measurements:
- 1 whole chicken (about 4 lbs)
- 1/4 cup unsalted butter, softened
- 2 tbsp chopped fresh verbena leaves
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon, sliced
- 1 onion, sliced
- 1 cup chicken broth
Special equipment needed:
- Roasting pan
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. Rinse the chicken inside and out with cold water, then pat dry with paper towels.
3. In a small bowl, mix together the softened butter, chopped verbena, minced garlic, salt, and black pepper.
4. Gently loosen the skin of the chicken breast and thighs with your fingers, then spread the butter mixture evenly under the skin.
5. Tie the legs together with kitchen twine and tuck the wings under the body.
6. Place the lemon and onion slices in the bottom of the roasting pan, then place the chicken on top.
7. Pour the chicken broth into the pan.
8. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F.
9. Remove the chicken from the oven and let it rest for 10 minutes before carving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
5. Temperature:
Preheat the oven to 425°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 400
Total fat: 25g
Saturated fat: 10g
Cholesterol: 135mg
Sodium: 650mg
Total carbohydrates: 4g
Dietary fiber: 1g
Sugar: 1g
Protein: 38g
Substitutions for ingredients:
- If you can't find fresh verbena leaves, you can use dried verbena or substitute with other herbs like thyme or rosemary.
- You can use chicken stock instead of chicken broth.
Variations:
- Add chopped vegetables like carrots, potatoes, and celery to the roasting pan for a one-pan meal.
- Use the leftover chicken to make chicken salad or chicken soup.
Tips and tricks:
- Let the chicken come to room temperature before roasting for more even cooking.
- Baste the chicken with the pan juices every 20 minutes for a more flavorful and moist bird.
- Use a meat thermometer to check the internal temperature of the chicken.
Storage instructions:
Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the chicken in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with the lemon and onion slices, and garnish with fresh verbena leaves.
Garnishes:
Fresh verbena leaves
Pairings:
- Serve with a side of roasted vegetables or a green salad.
- Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables (carrots, potatoes, and Brussels sprouts)
- Green salad with a lemon vinaigrette
- Mashed potatoes
Troubleshooting advice:
- If the chicken is browning too quickly, cover it with foil.
- If the chicken is not browning enough, increase the oven temperature to 450°F for the last 10-15 minutes of cooking.
Food safety advice:
- Always wash your hands and utensils before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Food history:
Verbena is a fragrant herb that has been used for centuries in traditional medicine and culinary applications. It is believed to have originated in South America and was brought to Europe by Spanish explorers in the 17th century.
Flavor profiles:
The verbena-scented roasted chicken has a savory and herbaceous flavor with a subtle lemony note.
Serving suggestions:
Serve the chicken with a side of roasted vegetables and a glass of white wine for a comforting and flavorful meal.
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