- 1 roasting chicken (3 to 5 pounds or boneless thigh meat with skin, or chicken breast with skin, bone in
- ½ teaspoon black peppercorns
- 1 large garlic clove
- ¼ cup rosemary needles
- ¼ cup chopped parsley
- 2 tablespoons marjoram leaves
- 1 teaspoon sea salt
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- ½ cup red or white wine
- 1 tablespoon all-purpose flour optional
- Sea salt and freshly ground pepper optional
Preheat the oven to 400 F. Rinse the chicken and pat it dry.
Pound the peppercorns in a mortar, or under the weight of a heavy, flat-bottomed pan. Coarsely chop the garlic with the herbs, then add them to the peppercorns and pound into a paste. Stir in the sea salt, vinegar, and oil.
Carefully loosen skin over the breasts and the legs as far as possible. Rub about half the herb mixture into the flesh. Spread the remainder over the chicken and into the cavity. Truss, then place the chicken in a roasting pan.
Bake the chicken for ½ hour, then add the wine and lower the heat to 350 F. Roast until the juices run clear from the thigh, about 1 ½ hours for a 3-pound bird. While the chicken is roasting, baste it several times with the juices. If it appears to be getting too dark on top, cover it loosely with foil. Serve hot or cold.
Remove the bird from the pan and put the pan over a burner on low heat. Whisk in the flour and stir, scraping up the bits from the bottom of the pan. Simmer for 10 minutes. If the sauce is too thick, add stock to thin it out. It should be well seasoned already, but taste and season if needed, with additional salt and pepper.
Calories 212, Total Fat 12 g, Sat. Fat 3 g, Sodium 359 mg, Tot. Carb. 0 g, Protein 23 g, Sugar 1 g