Roasted Chicken With Herbs

No holiday is complete without a juicy, golden bird to tuck into. Liz Neumark, New York mom and charitable entrepreneur, has kindly shared a classic recipe dressed up with fragrant herbs and just a touch of tangy mustard from her new family cookbook, Sylvia’s Table. Give it a whirl, and don’t forget to check out our Q&A with Neumark to learn more about her book!

Ingredients (serves 4-6)

One 4- to 5-lb roasting chicken, rinsed and patted dry
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons unsalted butter at room temperature or olive oil
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 cup sliced onion
4 sprigs thyme, plus 1 tablespoon chopped thyme
2 sprigs rosemary, plus
1 tablespoon chopped rosemary
2 cups chicken stock (homemade or store-bought of good quality)
1 cup white wine
3 tablespoons Dijon mustard
2 tablespoons chopped tarragon
2 tablespoons roughly cut chives

Directions

Ideally the day before, or at least 8 hours ahead roasting, season the chicken inside and out with the salt and pepper. Cover the bird loosely with foil or plastic wrap and refrigerate.

Preheat the oven to 425 degrees Fahrenheit. Truss the chicken, tying its legs together with kitchen twine. Rub the butter all over. Put the carrots, celery, onion, and thyme and rosemary sprigs into a roasting pan with a rack.

Place the chicken on the rack and set it into the pan; roast the chicken for 30 minutes. Reduce the heat to 350 degrees and roast for another 35-40 minutes or until skin is nicely browned.

To check for doneness, place a meat thermometer in the thickest part of the thigh, being careful not to pierce through to the cavity or strike a bone; the chicken is done at 165 degrees. If you don’t have a thermometer, tilt the chicken forward on the rack so that juices run from the cavity; the chicken is done if the juices that run out are clear, with no trace of pink.

Return the chicken to the oven if necessary for 5 to 10 minutes. (Keep in mind that the chicken will continue to cook a bit after it is removed from the oven.)

Transfer the chicken to a platter and let it rest in a warm spot for 15 minutes. In the meantime, remove the rack from the pan and pour off the excess fat (but not the vegetables and herbs). Place the pan over medium-high heat, pouring in the chicken stock, wine, and any juices that have accumulated around the chicken. Cook the pan juices while stirring and scraping up any browned bits with a wooden spoon, for 4-5 minutes, or until they are slightly thickened.

Strain the sauce into a bowl, pressing down to exude all the juices and flavors. Whisk the mustard into the juices to incorporate it well, then stir in the chopped thyme, rosemary, tarragon, and the chives. Carve the chicken and serve it with the sauce.

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