Baked Chicken with Herb Skin and Roasted Garlic Cream Gravy

Im at a loss of words on how delicious this was. The gravy is UNBELIEVABLE!  Run to the store right now and get the stuff to make this. You will be glad you did.  This will be a staple in my house from now on.


6 pearl onions

2 large heads of garlic


2 sprigs rosemary, finely chopped

1 whole chicken

6 sprigs tarragon

6 sprigs parsley

2 tbsp thyme leaves

6 tbsp butter- I used 4

2 bay leaves

1/2 lb. baby potatoes

1 cup baby carrots

2 tbsp flour

2 cups chicken stock

1 cup cream- I used a little over 3/4 cup of milk with just a splash of cream to cut the fat

4 cups baby spinach- I used 2 cups


Preheat oven to 400.

Drop onions in boiling water for about 3 mins. Drain. Cool. Wipe off skins with paper towel. Halve lengthwise.

Cut tops off of garlic heads, drizzle with evoo and press into chopped rosemary. Wrap in foil and roast for 45 mins.

Loosen skin of chicken and arrange tarragon, parsley, thyme, and bay leaves evenly around the bird. Rub 2 tbsp butter over skin and season with salt and pepper. Arrange potatoes, onion, and carrots in large pan. Place chicken on top of veggies. Roast 1 hour and 15 mins. Switch on broiler, and crisp the skin for 5 mins.

When garlic is done, cool. Squeeze out cloves, and mash into a paste.

In medium saucepot, melt 2 tbsp butter. Stir in flour and cook out 1 min. Whisk in chicken stock. Season with salt and pepper. Bring to boil. Whisk in garlic paste. Let thicken 5 mins, add milk or cream. Reduce heat to low.

Once chicken is done, remove from pan and carve. Fold spinach into roasted veggies to wilt. Serve chicken and veggies with gravy on top!





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