Total time: 1 hour 20 minutes
For the herb butter:
1 shallot, peeled and finely chopped
3 tablespoons unsalted butter, at room temperature
5 sprigs fresh thyme
1 teaspoon honey
1 sprig fresh rosemary
zest of 1 lemon
5 fresh sage leaves
For the chicken:
1.5-2 kg whole chicken, cut into pieces or 4 bone-in, skin-on chicken breasts
freshly ground black pepper, to taste
6 shallots, peeled and halved
2 teaspoons salt
1 whole head garlic, clean, unpeeled and cut in half horizontally
herb butter (above)
1 tablespoon olive oil
For the sauce:
500ml low-sodium chicken broth
1 tablespoon unsalted butter
1-1 1/2 tablespoons Dijon mustard
1. Cut off stems of herbs, discard them and chop herbs finely. Mix together all herb butter ingredients in a bowl and blend well. Keep it aside.
2. Toss garlic and shallots in a pan with oil.
3. Pat chicken dry with clean paper towels and place in a pan (avoid overcrowding).
4. Rub chicken with prepared herb butter all over and under the skin too. Season with pepper and salt, to taste.
5. Roast chicken in a preheated oven at 235 C, until skin is golden brown, for about 35-40 minutes.
6. Turn the temperature down to 190C and roast for another 15-25 minutes.
7. Transfer shallots and chicken to a platter and cover with foil.
8. Remove garlic and fat from pan. Add 500ml chicken broth to the same pan and bring it to a boil.
9. Whisk in 1-1 1/2 tablespoons Dijon mustard, combining the brown bits with broth. Cook for about 5-8 minutes, until liquid is reduced by half.
10. Remove from the heat and stir in 1 tablespoon unsalted butter. Transfer sauce to a gravy boat and serve with chicken.