Ingredients
5sprigsfresh thyme,(3 inch)
1sprigsfresh rosemary,(3 inch)
5freshsage leaves
1shallot,peeled and finely chopped
1zest of lemon
1tsphoney
3tbspunsalted butter,at room temperature
6shallots,peeled and halved
1wholehead garlic,unpeeled and cut in half horizontally
1tbspolive oil
lbchicken,cut into pieces, (or 4 bone in, skin on chicken breasts)
herb butter,(above)
2tspkosher salt
freshly ground black pepper
2cupslow sodium chicken broth
1½tbspdijon mustard
1tbspunsalted butter
Preparation
Preheat oven to 450 degrees F.
Pull herbs from the stems and chop finely. Combine the chopped herbs, shallots, lemon zest, honey and butter in small bowl and blend well. Set aside.
Place the shallots and garlic in a roasting pan and toss with the olive oil. Pat the chicken VERY dry with paper towels (this will help the skin to crisp) and place in the roasting pan; do not crowd.
Use a soup spoon to rub the herb butter all over the chicken and under the skin too. Sprinkle the kosher salt evenly all over the chicken and season with fresh pepper.
Place the chicken in the oven and roast for 35 to 40 minutes, or until the skin is golden brown. Turn the heat down to 375 degrees F; continue to roast for 15 to 20 minutes more, or until done. Chicken should be done in less than an hour; do not overcook.
Transfer the chicken and the shallots to serving platter to rest and cover with foil. Discard the garlic.
Pour off all the fat, leaving the brown baked-on bits in the bottom of the roasting pan. Add the chicken broth and place on the stove over high heat; bring to a boil and whisk in Dijon mustard.
Using whisk or wooden spoon, stir up and combine the brown bits with the broth and continue to cook for 5 to 8 minutes until the liquid is reduced by half. Turn off the heat and stir in the butter.
Pour the sauce into a gravy boat and serve alongside chicken.
