Roasted chicken & my creamy chicken-herb sauce.
Ingredients:
- 1 whole chicken
- 125g butter (I use vegetable based)
- 3 cloves of garlic
- 1 big onion
- Parsley, thyme & chives
- Salt & lemon pepper
- Olive oil
- Knorr chicken broth 1 piece
- Oat cooking cream 250ml (or normal cooking cream)
How to make it:
Let the butter soften in room temperature. When its soft add 2 cloves of pressed garlic and chopped parsley, thyme and chives and a little bit of salt and mix together. Put most of this in under the chickens skin, everywhere you can access. Then roughly chop the onion and the last clove of garlic and mix with the last garlic-herb-butter, and place the mixture inside the chicken. Drizzle the chicken with some olive oil, lemon pepper and some salt. Then place in the oven on 175 degrees for about 60 minutes. Every 10-20 minutes, pour over the juice that have gathered in the oven tray, this will give the chicken moisture and a lot of flavour.
When the chicken is in the oven you can start with the creamy herb sauce. Cop of some more thyme and add to a pan with the chicken broth. When the chicken have been in the oven for about 40 minutes, take out the onion and garlic that was put inside using a spoon. Add this to your sauce with a table spoon juice from the chicken. Then start the heat and let the onion, garlic and thyme become infused with the chicken broth for about 5 minutes on medium heat, stirr often. Then add the cooking cream and let simmer on low heat until the chicken is done. Add some cornstarch if you want a creamier consistency and more salt and pepper if needed.