Description
A flavorful and aromatic herb roasted chicken served with a warm, tangy balsamic cherry compote. The chicken is seasoned with fresh parsley, sage, rosemary, thyme, and garlic, then roasted to juicy perfection. The compote provides a wonderful contrast, making this dish ideal for a casual meal or an impressive holiday centerpiece.
Ingredients
Scale
Chicken and Herb Seasoning
- 1 (4 to 5 pound) roasting chicken, giblets removed, patted dry
- 1 bunch flat-leaf parsley, bottom stems trimmed, divided use
- 1 (2/3 ounce) package fresh sage, divided use
- 1 (2/3 ounce) package fresh rosemary, divided use
- 1 (2/3 ounce) package fresh thyme, divided use
- 2 cloves garlic pressed through garlic press
- 1 whole head garlic, cut in half horizontally
- Salt
- Cracked black pepper
- 2 tablespoons olive oil
- Lemon, cut in half
Balsamic Cherry Compote
- 1 (14.5 ounce) can natural, tart red cherries packed in water
- 1/4 cup brown sugar
- 2 teaspoons balsamic vinegar
- 2 teaspoons corn starch
Instructions
- Prep Ingredients: Gather and prepare all chicken and herb ingredients, ensuring the chicken is clean and dry and herbs are trimmed and ready.
- Preheat Oven: Set the oven to 400°F and line a baking sheet with foil; place a wire rack on top of the baking sheet for roasting the chicken.
- Prepare Herb Mixture: Chop about 2 teaspoons each of parsley, sage, rosemary, and thyme finely. Mix in pressed garlic cloves, a pinch of salt and cracked black pepper, and olive oil. Combine thoroughly.
- Season Chicken Cavity: Salt and pepper the inside of the chicken cavity liberally.
- Loosen Skin and Add Herbs: Carefully separate the skin from the breast meat without tearing it. Gently push pinches of the herb mixture under the skin to coat the breast meat evenly, repeating until most of the mixture is used up.
- Rub Outside and Stuff: Rub remaining herb mixture all over the outside of the chicken. Stuff half of the remaining fresh herbs along with lemon halves and one half of the garlic head into the chicken cavity. Season the outside with salt and pepper.
- Roast Chicken: Place the chicken breast-side up on the wire rack and roast for 1 hour 15 minutes to 1 1/2 hours, until the internal temperature reaches 165°F in the thickest part of the thigh.
- Prepare Cherry Compote: Combine the canned cherries with their liquid, brown sugar, balsamic vinegar, and cornstarch in a saucepan. Bring to a boil over high heat, then reduce heat and simmer gently for 15 minutes until thickened. Keep warm.
- Rest Chicken: Remove the chicken from the oven and let it rest for 15 minutes to redistribute juices.
- Finish Presentation: Extract the roasted herbs, lemon, and garlic half from the chicken cavity and replace with the reserved fresh herbs for a vibrant presentation. Add lemon slices if desired.
- Serve: Carve the chicken at the table or in the kitchen and serve with warm balsamic cherry compote on the side.
Notes
- This herb roasted chicken with balsamic cherry compote is perfect as a casual meal or as a colorful part of your holiday spread.
- Separating the skin from the breast carefully allows the herb mixture to impart maximum flavor and moisture to the meat.
- Resting the chicken after roasting ensures juicy, tender results.
- The compote adds a sweet and tangy contrast, heightening the savory herbs and tender chicken flavor.
Nutrition
- Serving Size: 1/6 of recipe with compote
- Calories: 556
- Sugar: 14g
- Sodium: 430mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 52g
- Cholesterol: 140mg
