Sunday Night Roast Chicken

Name: Sunday Night Roast Chicken
Yield: 4
Ingredients: FOR THE HERB BUTTER; 5 3-inch sprigs fresh thyme; 1 3-inch sprig fresh rosemary; 5 fresh sage leaves; 1 shallot, peeled and finely chopped; Zest of 1 lemon; 1 teaspoon honey; 3 tablespoons unsalted butter, at room temperature; FOR THE CHICKEN; 6 shallots, peeled and halved; 1 whole head garlic, clean, unpeeled and cut in half horizontally; 1 tablespoon olive oil; 1 chicken, 4 – 4 ½ pounds, cut into pieces (or 4 bone-in, skin-on chicken breasts); Herb butter (above); 2 teaspoons kosher salt; Freshly ground black pepper; FOR THE SAUCE; 2 cups low sodium chicken broth; 1-1/2 tablespoons Dijon mustard; 1 tablespoon unsalted butter

Sunday Night Roast Chicken was pinched from <a href="http://www.onceuponachef.com/2011/01/the-family-dinner.html" target="_blank">www.onceuponachef.com.</a>

INGREDIENTS

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FOR THE HERB BUTTER

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5 3-inch sprigs fresh thyme

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1 3-inch sprig fresh rosemary

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5 fresh sage leaves

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1 shallot, peeled and finely chopped

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Zest of 1 lemon

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1 teaspoon honey

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3 tablespoons unsalted butter, at room temperature

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FOR THE CHICKEN

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6 shallots, peeled and halved

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1 whole head garlic, clean, unpeeled and cut in half horizontally

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1 tablespoon olive oil

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1 chicken, 4 – 4 ½ pounds, cut into pieces (or 4 bone-in, skin-on chicken breasts)

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Herb butter (above)

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2 teaspoons kosher salt

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Freshly ground black pepper

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FOR THE SAUCE

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2 cups low sodium chicken broth

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1-1/2 tablespoons Dijon mustard

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1 tablespoon unsalted butter

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