Ingredients
3tbspunsalted butter
¼tspgarlic,chopped
½tspfresh thyme,chopped
1chicken
1sprigfresh rosemary
coarse salt and freshly ground pepper
1pcbaguette
2tbspbutter,clarified
Pommes Aligot
spinach,sauteed
Preparation
Preheat oven to 375 degrees F. In a small bowl, stir together butter, chopped garlic, and chopped thyme until well combined. Gently pull the skin away from the breast of the chicken; rub butter mixture over breast.
Place rosemary and thyme sprigs, crushed garlic, and baguette in the cavity of the chicken; season with salt and pepper. Using kitchen twine, truss chicken.
In a large oven-proof skillet, heat clarified butter over medium-high heat. Add chicken; cook, turning, until browned on all sides.
Transfer skillet to oven and roast for 30 to 35 minutes, basting with pan juices, until it reaches 165 degrees F on an instant-read thermometer.
Let chicken rest 10 minutes before serving with potatoes and spinach, if desired.
