Roasted Chicken Recipe

A succulent chicken dish with mirepoix vegetables from Cumbrae's butcher shop. The key is buying a bigger bird. "They're a lot juicier," explains owner Stephen Alexander. "You get better results with a roaster — the female hen. They're just a couple of weeks older and they don't tend to dry out."

1 medium onion, medium diced
1 medium carrot, medium diced
1 celery stick, medium diced

1 3-5 lb. chicken
6 oz. soft butter
1/4 bunch thyme, chopped
1/4 bunch chervil, chopped
2 oz. roasted garlic purée
1 tsp lemon zest
Salt and pepper to taste
1 tbsp tomato paste
3/4 cup white or red wine
3 cups chicken stock


Step 1: Preheat oven to 400°F.

Step 2: Combine mirepoix vegetables.

Step 3: Clean and dry chicken. Remove any excess fat.

Step 4: Soften butter and add thyme, chevril, garlic and lemon zest.

Step 5: Gently lift skin from breast meat and rub butter on meat. Rub entire chicken with compound butter.

Step 6: Place into roasting pan. Surround chicken with mirepoix. Season with salt and pepper.

Step 7: Roast at 400°F for 10 minutes.

Step 8: Reduce heat to 350°F and roast for 45 minutes or until internal temperature is 180°F (for a 3 lb. bird). Add 10 minutes per additional lb. for larger birds.

Step 9: Remove chicken from roasting pan.

Step 10: Place roasting pan over medium-high stove and add tomato paste. Allow to brown slightly. Add wine and deglaze the pan, allowing the wine to reduce by 2/3.

Step 11: Once reduced, add stock and simmer, allowing the stock to reduce by 1/2 or until thick enough to coat the back of a spoon. Season with salt and pepper to taste and serve over chicken.