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Taken from my blog I'm Engaged, Now What? and inspired by Rachel Ray via my mom:

  • 6 boiling onions or 8 cipollini onions
  • 2 large heads garlic
  • Extra virgin olive oil (EVOO), for liberal drizzling
  • 2 sprigs rosemary, finely chopped
  • 1 roasting chicken
  • 6 sprigs fresh tarragon
  • 6 sprigs flat leaf parsley
  • 2 tablespoons fresh thyme leaves
  • 2 fresh bay leaves
  • 6 tablespoons butter, divided
  • 1/2 pound baby potatoes
  • 1 cup purple carrots or baby carrots, cut into 2-inch pieces
  • 2 tablespoons flour
  • 2 cups chicken stock
  • 1 cup cream
  • 4 cups baby spinach, packed, coarsely chopped

  1. Preheat oven to 400 degrees Farenheit.
  2. Take out the gizzards and organs (I know, I said a huge OMGOMGOMG my first time I did this)
  3. Prepare veggies and place in a roasting pan- I would quarter potatoes and cut the carrots into smaller pieces, so that they will roast easily. 
  4. Cut the heads of garlic to expose all of the cloves. Drizzle EVOO over the exposed garlic, then press into the rosemary to coat. Wrap the garlic in foil and roast in the oven until tender, 45 minutes.
  5.  Loosen the skin of the chicken that covers the chest and thighs and legs. Arrange the tarragon and parsley sprigs, bay leaves and thyme leaves under the skin, distributing evenly around the bird. Rub 4 tablespoons of softened butter all over the bird skin, then season liberally with salt and pepper. Settle the bird over top of the potatoes and vegetables. Roast for 1 hour and 15 minutes, then switch on the broiler to crisp the skin, 5-8 minutes.
  6.  When the garlic is done, let cool until it's cool enough to handle. Squeeze the garlic cloves out of the skins and mash into a paste.
  7.  In a saucepot, melt the remaining 2 tablespoons butter over medium heat, then stir in the flour. Cook for 1 minute, then whisk in the stock and season with salt and pepper. Bring to a boil and whisk in the mashed garlic. Let thicken for 5 minutes, then add the cream and reduce the heat to low.
  8. Remove the chicken from oven and carve. Fold the spinach into the vegetables to wilt. Serve the vegetables and chicken with gravy on top.
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Food, Cooking, Vegetables, Chicken, Rachael Ray, Dinner, Homemade, Meals, Veggies, Garlic, Gravy, Baked Chicken, Roasted Garlic
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review by . February 22, 2010
posted in Do It Yourself!
I was visiting my mom for a week and had offered to make her dinner, anything she wanted and that may have been my first mistake. But, instead it was a blessing in disguise. She told me that she wanted to teach me this recipe because the leftovers would give you two other meals after the first WOW dinner was eaten. Well, being unemployed, I jumped at this option, also because I needed a romantic dinner for mine and F's anniversary. Since my Oreos were such a hit, I thought I'd …
Baked Chicken with Herb Skin, Roasted Garlic Cream Gravy and Veggies
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Rachael Ray

An American television personality, chef and author.

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