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  • 1 (3 l/2 to 4- pound) Whole chicken, giblets discarded (use them for a soup or broth)
  • 2 teaspoons minced fresh herbs (rosemary, sage, thyme)
  • 2 garlic cloves, minced or crushed; plus 8 for the jus, impeded
  • 2 Tablespoons butter, softened
  • 1 Tablespoon olive oil
  • 1 cup chicken broth or water
  • Ground black pepper to taste


  1. After following Tips for Tender and Juicy Chicken, mix the herbs, garlic and pepper into the butter. Set aside.
  2. Preheat the oven to 400 degrees F, and place a roasting pan in the oven while preparing the chicken.
  3. Remove the chicken from the brine, rinse well and dry with paper towels. Gently loose the skin over the breast with your fingers and place the butter mixture under the skin, directly on the meat, gently pressing on the skin to distribute the mixture alt over the meat. Rub the skin with the oil, and season with pepper.
  4. Place the chicken on one of its side on a rack, place it on the preheated roasting pan and roast for 15 minutes.
  5. Remove the pan from the oven and rotate the chicken to roast on its opposite side for 15 minutes. Scatter the unpeeled garlic on the bottom of the roasting pan for the jus.
  6. Remove the pan from the oven and rotate the chicken so that the breast side is facing up. Add the chicken broth or water to the roasting pan and continue to roast until the thickest part of the thigh registers 175 degrees F on a meat thermometer, about 25 minutes.


  • 1 cup chicken broth
  • 1 cup dry white wine
  • 2 bay leaves
  • 1 fresh rosemary sprig
  • 2 tablespoons butter
  • Salt and pepper to taste


  1. While the chicken rests, remove the garlic cloves from the roasting pan, peel and mash it to a paste with a fork in a small bowl.
  2. Scrape up any browned bits in the roasting pan with a wooden spoon.
  3. Pour the cooking juices into a saucepan, stir in the broth, wine, bay leaves and rosemary sprig and simmer until the liquid has reduced to about 1 cup, about 10 minutes. Remove the rosemary.
  4. Off the heat, stir in the garlic paste and butter and season with salt and pepper.
  5. Carve the chicken; pour some of the jus over and serve, passing the rest of the jus separately.