SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
"I like to brown the chicken before I roast it. Browning helps to get the cooking started and moves the juices toward the center of the bird."
Makes 4 servings.
FRESH: Chicken, rosemary, thyme
STAPLES: Coarse sea salt, ground black pepper, peanut oil, unsalted butter
1 2- to 3-1/2-pound free-range chicken
Coarse sea salt
Ground black pepper
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 tablespoon peanut oil
2 tablespoons unsalted butter, melted
Nutrition facts per serving: 403 calories, 37g protein, 0g carbohydrate, 27g fat (9g saturated), 0g fiber.
Recipe adapted from Think Like a Chef by Tom Colicchio. Clarkson/Potter Publishers, 2007.