I start with a 4 1/2 pound chicken and season it liberally with salt, pepper
and dried herbs. I use thyme, oregano and basil but feel free to use your favorite herbs. I heat my convection oven
to 400 (425 for a conventional oven) and place an 8" oven proof pan in the oven to heat as well. When the oven
and pan reach temperature, I pour 3 tablespoons of oil into the pan and place the bird in the pan. I put the bird
in the oven and baste every 15 minutes.
In the next three photos I begin to work on the pan sauce. But before
I work on the sauce I must assure that my chicken has reached an internal themrature of 165 degrees. Having
achieved 165 degrees I remove the bird to rest on a plate. I quickly remove as much of the fat that is floating on top
of the jus. Next I bring the jus to a simmer over medium heat and reduce it until the bubbles become a bit viscous.
Now I add three tablespoons of the Brown Butter Garlic.
In the last two photos I add three tablespoons of heavy whipping cream to
the sauce. I bring that to a simmer and adjust the seasonings. Then I poured the finished pan sauce over the chicken
and took dinner to the table.