'Game of Thrones' Dragon-Roasted Chicken

'Game of Thrones' Dragon-Roasted Chicken
Staff Writer
'Game of Thrones' Dragon-Roasted Chicken
Sylvia’s Table/Liz Neumark
'Game of Thrones' Dragon-Roasted Chicken

Adapted from Liz Neumark’s cookbook, ‘Sylvia’s Table,’ Dragon-Roasted Chicken is the perfect main dish for your Emmy party. Serve this classic dish with simple side dishes like green beans and mashed potatoes.

Click Here to See More Roasted Chicken Recipes

4
Servings
336
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4- to 5- pound roasting chicken, rinsed and patted dry
  • 1  Teaspoon  kosher salt
  • ½  Teaspoon  freshly ground pepper
  • 2  Tablespoons  unsalted butter, at room temperature, or olive oil
  • ½  sliced carrots
  • ½  sliced celery
  • ½  sliced onion
  • sprigs thyme, plus 1 tablespoon chopped thyme
  • sprigs rosemary, plus 1 tablespoon chopped rosemary
  • 2  Cups  chicken stock
  • 1  Cup  white wine
  • 3  Tablespoons  Dijon mustard
  • 2  Tablespoons  roughly cut chives
  • 2  Tablespoons  chopped tarragon

Directions

The day before or at least 8 hours ahead of when you want to roast the chicken, season it inside and out with the salt and pepper. Cover the bird loosely with foil or plastic wrap and refrigerate.

Preheat the oven to 425 degrees F. Truss the chicken, tying the legs together with kitchen twine. Rub the butter all over the chicken. Put the carrots, celery, onions, thyme sprigs, and rosemary sprigs into a roasting pan with a rack. Place the chicken on the rack and set it into the pan. Roast the chicken for 30 minutes.

Reduce the heat to 350 degrees F and continue roasting until the skin is nicely browned, 35 to 40 minutes.

To check for doneness, place a meat thermometer in the thickest part of the thigh, being careful not to pierce through to the cavity or strike a bone; the chicken is cooked through at 165 degrees F. If you don’t have a thermometer, tilt the chicken forward on the rack so that juices run from the cavity; the chicken is done if the juices that run out are clear, with no trace of pink. Return the chicken to the oven if necessary for 5 to 10 minutes. (Keep in mind that the chicken will continue to cook a bit after it is removed from the oven.)

Transfer the chicken to a platter and let it rest in a warm spot for 15 minutes. While the chicken is resting, remove the rack from the pan and pour off the excess fat, but not the vegetables and herbs. Place the pan over medium-high heat and pour in the chicken stock and wine, as well as any juices that have accumulated around the chicken.

Cook the pan juices while stirring and scraping up any browned bits with a wooden spoon until they are slightly thickened, 4 to 5 minutes. Strain the sauce into a bowl, pressing down to exude all the juices and flavors. Whisk the mustard into the sauce to incorporate it well, then stir in the chopped thyme, rosemary, chives, and tarragon. Carve the chicken and serve it with the sauce.

Nutritional Facts

Total Fat
14g
20%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
16mg
5%
Carbohydrate, by difference
34g
26%
Protein
11g
24%
Vitamin A, RAE
6µg
1%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
14mg
1%
Choline, total
11mg
3%
Fiber, total dietary
2g
8%
Fluoride, F
101µg
3%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Niacin
1mg
7%
Phosphorus, P
41mg
6%
Selenium, Se
4µg
7%
Sodium, Na
1181mg
79%
Water
116g
4%
Zinc, Zn
1mg
13%

Roasted Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Roasted Chicken Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.

Roasted Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.