Description
A cozy, French-inspired roast chicken recipe with crispy skin and a rich, glossy red wine demi-glace. Perfect for Valentine’s Day, date night, or any special occasion—fancy enough to impress, but simple enough for a weeknight.
Ingredients
Scale
- 1 whole chicken (about 4 lbs)
- 2 tablespoons olive oil
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1/4 cup fresh herbs (thyme, rosemary, parsley), chopped
- 1 lemon, cut in half
- 1 head garlic, halved horizontally
- 2 carrots, roughly chopped
- 1 large onion, roughly chopped
- 1 cup dry red wine (Cabernet, Merlot, or Pinot Noir)
- 2 cups chicken stock (preferably low-sodium)
- 1 tablespoon tomato paste
- 2 tablespoons unsalted butter
- A couple sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- Salt & pepper, to taste
Instructions
- Remove chicken from fridge 30 minutes before cooking. Pat dry inside and out with paper towels.
- Rub chicken all over (and under skin if possible) with olive oil, salt, and pepper. Stuff cavity with halved lemon, garlic, and fresh herbs. Tie legs together with kitchen twine.
- Scatter chopped carrots and onion in the bottom of a roasting pan. Place chicken breast side up on top (use a rack if desired).
- Preheat oven to 425°F. Roast chicken for 20 minutes, then reduce heat to 375°F and continue roasting until a thermometer in the thickest thigh reads 165°F (about 75-90 minutes total, or 20 minutes per pound). Baste with pan juices every 25-30 minutes. Tent with foil if top gets too dark.
- Remove chicken and let rest on a cutting board for at least 15 minutes, loosely covered with foil.
- Pour off most fat from roasting pan, leaving browned bits. In a small saucepan, combine red wine, chicken stock, tomato paste, thyme, and a spoonful of pan drippings. Bring to a boil, then simmer until reduced by half (about 15 minutes). Skim foam, remove thyme sprigs, and whisk in butter until glossy. Season with salt and pepper to taste.
- Carve chicken and arrange on platter with roasted veggies. Spoon demi-glace over top or serve on the side.
Notes
Pat chicken very dry for crispy skin. Baste every 25-30 minutes for extra flavor. Let chicken rest before carving for juicy meat. Demi-glace can be made ahead and frozen. Substitute bone-in, skin-on pieces for whole chicken if desired. Use any dry red wine you’d drink. For gluten-free, ensure stock is gluten-free.
- Prep Time: 25 minutes
- Cook Time: 75-90 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: Approximately 1/4 ch
- Calories: 320
- Sugar: 3
- Sodium: 650
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 8
- Fiber: 2
- Protein: 29
Keywords: roast chicken, red wine demi-glace, Valentine’s Day, date night, French chicken, crispy skin, easy dinner, chicken recipe, special occasion, oven roasted