Roasted Herb Chicken with Beer Gravy

Ingredients

• 1 whole chicken (about 1.5 kg / 3.3 lbs) 1 whole chicken (about 1.5 kg / 3.3 lbs)
• 4 tablespoons olive oil 4 tablespoons olive oil
• 2 tablespoons fresh thyme leaves 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh rosemary leaves 2 tablespoons fresh rosemary leaves
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 onion, quartered 1 onion, quartered
• 500 ml (2 cups) chicken broth 500 ml (2 cups) chicken broth
• 330 ml (1 bottle) German beer 330 ml (1 bottle) German beer
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 5g)
• Carbohydrates: 5g (Sugars: 1g)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a small bowl, combine the olive oil, thyme, rosemary, parsley, minced garlic, salt, and black pepper to create a marinade.
3. 3.
   Rub the marinade all over the chicken, including the cavity.
4. 4.
   Place the quartered onion inside the chicken cavity.
5. 5.
   Transfer the chicken to a roasting pan and roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 75°C (165°F).
6. 6.
   While the chicken is roasting, prepare the beer gravy. In a saucepan, combine the chicken broth and beer. Bring to a simmer over medium heat.
7. 7.
   In a separate bowl, whisk together the flour and a small amount of cold water to create a slurry. Slowly pour the slurry into the simmering broth and beer mixture, whisking constantly until the gravy thickens.
8. 8.
   Remove the roasted chicken from the oven and let it rest for 10 minutes before carving.
9. 9.
   Serve the roasted herb chicken with the beer gravy on the side.

Treat your ingredients with care...

• Chicken — Ensure the chicken is thoroughly cleaned and pat it dry before applying the marinade to enhance the flavors and ensure even cooking.

Tips & Tricks

• For a crispier skin, you can increase the oven temperature to 220°C (425°F) for the last 10 minutes of cooking.
• If you prefer a stronger beer flavor, you can use a darker or more robust German beer.
• Serve the chicken with traditional German sides like sauerkraut, potato dumplings, or pretzels for an authentic experience.
• Leftover roasted chicken can be used in sandwiches, salads, or soups for delicious meals throughout the week.
• If you don't have fresh herbs, you can use dried herbs, but reduce the quantity by half.

Serving advice

Serve the Roasted Herb Chicken with Beer Gravy as the centerpiece of a festive German-inspired meal. Carve the chicken into pieces and drizzle the beer gravy over the meat. Garnish with fresh herbs for an added touch of freshness.

Presentation advice

Present the Roasted Herb Chicken with Beer Gravy on a large platter, surrounded by roasted vegetables and accompanied by a bowl of the flavorful beer gravy. The golden-brown skin of the chicken and the rich, dark gravy will create an enticing visual appeal.