Oven-Roasted Butterflied Chicken Au Jus

Method

Directions

1. 1
   Thaw your chicken a few hours in advance by placing it in a bowl of cool (not hot) water. To speed the process, replace the water with fresh water occasionally.
2. 2
   Preheat oven to 500°F. Place chicken on a wire rack inside a foil-lined rimmed baking sheet. Center the chicken so it cooks evenly.
3. 3
   Using a pastry brush, brush the chicken with olive oil, about one to two tablespoons.
4. 4
   In a small bowl, combine chopped herbs with salt, pepper, and an additional splash of olive oil, and rub the mixture into the chicken evenly.
5. 5
   Roast at high heat for about 45 minutes (the thickest part of the breast close to the bone should be about 150°F). If it gets too dark too quickly, reduce the heat to 450°F.
6. 6
   While the chicken is cooking, add a splash of olive oil to a cast-iron or stainless steel pan and heat it over high. When it's shimmering, add onion and carrot and stir often until browned. Add the bay leaf, then the white wine and a cup of water. Scrape the bottom, reduce heat, and cook for 20-25 minutes. Strain out solids and return liquid to pan. Boil until all but 1/3 cup is evaporated. Whisk in lemon juice, balsamic vinegar, soy sauce, butter, salt, and pepper.
7. 7
   Remove chicken from oven and let rest. Internal temperature should reach 165°F for safe consumption. Plate and serve with the jus.