Cilantro and Dill Roast Chicken
I love making roast chicken, especially on a gloomy day, preferably a Sunday. The house smells divine and the whole meal is delicious. I made this one with Indian flavors including cilantro and dill. I also added garam masala to the mix which really boosted the flavor profile. If you don’t have garam masala, just skip it and stick with the aromatics. Either way the chicken will be absolutely delicious. The gravy was absolutely out of this world, especially since I made it from the fat from the bottom of the roasting pan- I know, that is not the healthiest thing to do but it has an amazing flavor… definitely try it!!!
- 1 3 to 4 pound whole chicken
Marinade
- ½ cup dill, chopped
- ½ cup cilantro, chopped
- 2 tablespoons butter, soft
- 1 teaspoon salt
- 3 garlic cloves, grated
- Pepper
- 4 to 5 carrots
- 1 large onion, cut in 4 pieces
- 1 lined roasting pan
- 1 to 2 cups chicken broth
Preheat oven to 400 degrees F.
Mix the dill, cilantro, butter, salt and garlic in a small bowl. Loosen the chicken skin with fingers and place the cilantro butter under the skin. Generously sprinkle salt and pepper all over the chicken. Place the carrots and onion pieces at the bottom of the roasting pan. Place the chicken on top and marinate for at least 2 to 3 hours. Add the chicken broth to the bottom of the pan and roast till the thick part of the chicken thigh reads 160 degrees F. Keep an eye on the chicken, if it starts to get too brown, cover with foil. Take out the chicken once done and place on chopping board and cover with foil. Drain the liquid from the bottom of the pan and keep aside.
Gravy
- 2 to 3 tablespoons of fat taken off the liquid from the bottom of the pan (add more fat if you don’t get enough)
- 1 medium shallot, chopped
- 2 garlic cloves, chopped
- 2 tablespoons all purpose flour
- 1 to 2 cups chicken broth
- Salt
- 1/3 cup dill, chopped
- 1/3 cup cilantro, chopped
Heat a pan and add the fat. Add the shallot and garlic and sauté on medium heat for 2 to 3 minutes. Add the flour and cook for 30 seconds. Add the leftover liquid from the roasting pan and chicken broth. Bring to a boil and reduce to about a cup and a half. Check for seasonings and add the dill and cilantro. Serve hot with the chicken.
