Recipe by Kelly Ruben, NYC Chef, Recipe Developer and Food Blogger, Dining by Kelly
Prep Time: 40 mins Cook Time: 1 hr, 20 mins Total Time: 2 hours Serves: 2-4
This recipe is the perfect meal for any special occasion. Anyone you make this for will be both impressed and comforted.
Ingredients:
Paprika Herb Mixture:
3 Garlic Cloves, grated
2 Tablespoons finely chopped fresh Sage Leaves
2 Tablespoons finely chopped fresh Rosemary Sprigs
1 Lemon, zested
1 Tablespoon Paprika
3 Tablespoons Unsalted Butter, melted
3 Tablespoons Olive Oil
Black Pepper (a few cracks)
Roasted Chicken:
1 Smart Chicken Organic Whole Chicken
1 large Yellow Onion, cut into large pieces
1 large Carrot, cut into large pieces
1 Celery Stalk, cut into large pieces
1 Lemon, quartered
7 Garlic Cloves, whole
2 Rosemary Sprigs
1 ½ cups Chicken Bone Broth
Kosher salt
Tarragon Chive Cream Sauce:
3 Tablespoons Unsalted Butter
1 Shallot, finely diced
3 Garlic Cloves, grated
1 teaspoon Dijon
1 Tablespoon AP Flour
2 Tablespoons White Wine
½ cup Chicken Bone Broth
1 cup Heavy Cream
1/3 cup Chives, chopped
1/3 cup Fresh Tarragon, chopped
1 teaspoon Red Wine Vinegar
Kosher Salt
Directions
For the Roasted Chicken: Preheat oven to 425°F. Combine paprika herb mixture ingredients. Spread onion, carrot, celery, whole garlic cloves, rosemary sprigs, and chicken bone broth into the bottom of a roasting pan. Place a roasting rack on top and place down the Smart Chicken Organic Whole Chicken. The chicken already comes trussed and the giblets removed, so just season the inside of the chicken with salt, add a couple spoonfuls of the paprika herb mixture inside along with the lemon wedges.
Season the entire outside of the chicken with kosher salt and then cover the chicken all over with the paprika herb mixture. Don't worry if some of the mixture falls down into the pan. Roast in the oven for an hour, then check it. If the skin is getting very dark after an hour, lower the oven temperature to 375F and continue cooking until the thickest part of the breast reaches an internal temperature of 165F (about 20 more minutes). Once the chicken is fully cooked, remove it from the oven and let it rest for 20 minutes while you make the sauce (recipe below). After 20 minutes, carve the chicken, slice the breasts, and plate it with the vegetables from the pan, a drizzle of the pan juices and the Tarragon Chive Cream Sauce on the side. If you want to heat the chicken up a little more before serving, once it's carved and the breasts are sliced, place them back into the roasting pan with the veggies and juices. Pop the pan in the oven to reheat for a few minutes. (the juices will help prevent the chicken from drying out).
For the Tarragon Chive Cream Sauce: Melt butter in a sauce-pot on medium-low heat and add in shallots and garlic. Sweat down shallots and garlic for a couple minutes then add in dijon and flour. Cook the flour for a couple minutes then pour in white wine and let the alcohol cook off for a minute. Whisk in the chicken broth and simmer until the sauce has thickened. Whisk in heavy cream and simmer on low heat for a few minutes. Add in tarragon, chives, red wine vinegar and season with kosher salt to taste.