Classic Roast Chicken with Herb Sauce & A Salad of Bitter Greens
A classic roast chicken with herb sauce and a salad of bitter greens is an elegant yet simple dish that showcases the beauty of fresh ingredients and uncomplicated flavors. This recipe will allow rich, tender meat to be achieved through a slow, even roasting process, ensuring the skin is golden and crisp.
The bird is seasoned with herbs and spices, imparting a fragrant aroma that fills the kitchen as it roasts to perfection. This classic roast chicken is elevated by a fresh herb sauce, which complements the chicken’s richness with bright, zesty notes.
To accompany the chicken, a salad of bitter greens is prepared to provide balance to the meal. Greens such as arugula, radicchio, and endive are chosen for their slight bitterness, which serves as a refreshing counterpoint to the richness of the chicken. Dressed with a light vinaigrette, the salad’s earthy and peppery flavors create an ideal harmony on the plate.
This dish is versatile and can be served for casual family dinners and formal gatherings. Through its simplicity, this recipe emphasizes quality ingredients and technique, ensuring the meal will impress.
A Classic Dish
This roast chicken dish is classic because it relies on time-tested techniques and simple, high-quality ingredients to create a flavorful, satisfying meal. Roast chicken has long been a staple in many cuisines, loved for its comforting taste, ease of preparation, and versatility.
Slow roasting produces juicy, tender meat and a crisp, golden skin, while the herb sauce adds a fresh, vibrant layer that enhances the chicken’s natural flavors. Paired with a bitter greens salad, this meal balances richness with refreshing, earthy notes, capturing a perfect harmony on the plate.
Home cooks can quickly adapt this dish to make it their own. Customizing the herb blend is a straightforward way to personalize the recipe—using herbs like thyme, rosemary, sage, or even adding garlic or citrus zest can infuse the chicken with new flavors.
For a twist on the herb sauce, ingredients like Dijon mustard, capers, or even a hint of honey can add depth and contrast. Additionally, the salad can be adapted by mixing different greens or adding elements like shaved fennel, nuts, or seasonal fruit to match desired flavors and textures. These minor tweaks make this dish endlessly versatile, allowing each cook to bring their unique touch to a classic favorite.
Why not roast two whole chickens and use one for another meal later in the week? And be sure to save all the roasted bones for making some homemade chicken soup.
Roast Chicken with Herb Sauce
Ingredients
- 4 pound chicken roaster
- 3 tablespoons unsalted butter softened
- ½ teaspoon salt coarse
- ¼ teaspoon black pepper freshly ground
For the Salad
- 1 tablespoon shallot minced
- 1 tablespoon white wine vinegar
- 1 tablespoon mustard Dijon style
- 3 tablespoons rendered fat from the roast chicken
- 2 cups mixed greens washed and dried
For the Sauce
- ¼ cup cognac or brandy
- 3½ cups chicken stock
- 2 tablespoons mixed fresh herbs minced
- 2 tablespoons heavy cream optional
Instructions
- Heat the oven to 450°F.
- Remove the giblets from the chicken's cavity (save for a stock if you like - but don't include the liver, which would make the stock bitter).Pull any loose fat from around the opening.
- Rinse the bird inside and out and pat dry.
- Rub the chicken all over with the softened butter, gently pursing the butter under the breast skin.If you're having difficulty getting your hand under the skin, you can try using a wooden spoon to get it started.
- Sprinkle the outside and the cavity with the salt and pepper and stuff the herb sprigs inside.
- Put the chicken, breast side up, on a V-shaped rack or a flat rack and set the rack in a roasting pan just larger than the rack. Roast for 15 to 20 minutes, reduce the heat to 375°F, and continue roasting for an additional 45 min. for a total of about 1 hour for a 3 lb. chicken.
- For larger birds, add another 10 minutes for each additional pound until the chicken is done.
- Set the chicken on a warm platter, propping up the hindquarters with an inverted saucer, and tent with foil to keep it warm while you make the sauce.
Preparing the Sauce
- Remove the rack from the pan.
- Make the sauce from the pan drippings by tilting the pan and spooning off as much fat as possible. Discard the fat, reserving 3 tablespoons for the salad dressing. Set the pan over high heat to caramelize all the juices, but be careful not to let them burn.
- Deglaze the pan with white wine, cognac, or sherry, scrapping up all the drippings.
- Boil until the liquid is just a syrupy glaze, add about 1½ cups of the chicken stock, and boil it down to a sputtering, bubbling glaze.
- Repeat with another 1½ cups of chicken stock, boiling down until it's reduced to about ⅔ cups sauce.
- Add any herbs or cream, taste, and adjust the seasoning.
Preparing the Salad Dressing
- To make the salad dressing, whisk together the shallot, vinegar, and mustard in a small bowl.
- Whisk in 3 tablespoons of the warm chicken fat, and add salt and pepper to taste.
- Toss with the greens and serve immediately without the carved chicken, drizzled with some sauce.
