This is a terrific combination of flavorings for chicken.
Kalofagas’s Crispy Roast Chicken With Tarragon and Lemon Verbena (with HAL adaptations)
1 whole chicken, ~4.5 pounds
3 T fresh tarragon
2 T fresh lemon verbena, chopped (or 1 1/2 tsp dried)
2 cloves garlic, minced
3 T olive oil
1/3 cup + 1 T dry white wine,
salt and pepper
1 Tbsp. corn starch
1 minced shallot
2 T port
Oven at 400.
Wash and dry chicken. Combine olive oil, half of the garlic, 1 1/2 T of tarragon and 1 T of lemon verbena. Juice the lemon into a separate bowl. Into the chicken cavity put remaining garlic, herbs, the lemon husks plus a generous sprinkling of salt and pepper. Truss well.
Massage in the oil and herb mixture onto the chicken and season generously with salt and pepper on all sides. Place on a roasting pan with a rack. Pour over half of the lemon juice and put 1/2 c of hot water into a corner of the roasting pan. Roast for 30 minutes.
After 30 minutes, add another 1/2 cup hot water to the roasting pan and reduce the heat to 375. Roast for another 30 minutes.
After 1 hour total roasting time, remove chicken from oven and tilt the bird so that the juices from the body cavity drip into the roasting pan. Repeat for the juices in the neck. Add a little more lemon juice to the pan and more hot water, and roast until the internal temperature of the chicken is 165 in the breast and thigh. For our chicken last night this took an additional 40 minutes.
Remove the chicken to a tray, cover with foil and a kitchen towel and let rest 15-20 minutes.
Meanwhile, remove roasting rack from the pan, and spoon off any accumulated fat from the pan. Deglaze the pan with 1/3 c wine, scraping down the browned bits into the drippings and add the shallot. Add water drained from mashed potato preparations if there aren’t enough juices to make a gravy (I like 1 1/2 cup total liquid), simmering for 10 minutes or so. Taste for salt and pepper. We added a dash of port to the gravy as well. In a small bowl mix remaining 1 T wine with cornstarch, combine well, stir into boiling gravy and whisk to incorporate. Let simmer for a minute or two, then pour into a warmed gravy boat, reserving 2 T of gravy in the pan.
Carve the chicken and mix any accumulated chicken juices on the platter with the the reserved gravy and glaze the top of the chicken with this thinned gravy.
Serves 3 very hungry people, or 4 people normally.
(original recipe here)