Roasted Chicken with Broccoli Rabe and Garlic-Parsley Jus



I love roast chicken and this garlic-parsley jus is the perfect accompaniment. I pulled out the broccoli rabe just as soon as it started to get crispy. Fingerling potatoes would be the ideal addition but I forgot them at the store, oops. So I roasted some artichoke instead with chicken broth I thought it came out good.


Roast Chicken with Broccoli Rabe and Garlic-Parsley Jus (Bon Appetite: Oct 2009)

Serves 4


1 4- to 4 1/2-pound chicken, large deposits of fat removed, heart and gizzard reserved

2 teaspoons coarse kosher salt

6 large fresh parsley sprigs

1 lemon, halved

6 garlic cloves, peeled

2 teaspoons plus 1/4 cup extra-virgin olive oil

1 pound broccoli rabe (rapini),* stems cut into 1/4-inch pieces, leaves coarsely chopped

3/4 cup (or more) low-salt chicken broth

1/4 cup dry white wine

1/3 cup chopped fresh parsley


Sprinkle chicken all over with 2 teaspoons coarse kosher salt. Place chicken, breast side up, on rack set in roasting pan. Place parsley sprigs and 1/2 lemon in chicken cavity. Tie legs together. Place reserved heart and gizzard and garlic cloves under rack in roasting pan. Drizzle 2 teaspoons oil over chicken breast. Let stand at room temperature 30 minutes. Position 1 rack in bottom third and 1 rack in center of oven; preheat to 400°F. Place broccoli rabe in large bowl; sprinkle with salt and pepper. Add 1/4 cup oil; toss to coat. Transfer vegetables to large rimmed baking sheet and spread out in even layer. Roast chicken on center oven rack 25 minutes. Add 3/4 cup broth to pan with chicken and place broccoli on lower oven rack. Roast chicken until instant-read thermometer inserted into thickest part of thigh registers 165°F, adding more broth by 1/4 cupfuls if pan is dry, 45 to 55 minutes longer. Let rest 15 minutes. Continue roasting vegetables until broccoli rabe stems are crisp-tender and leaves are crisp but not browned, tossing occasionally, about 10 minutes longer, pull out of oven. Season to taste with salt and pepper. Tent with foil to keep warm. Tilt chicken to allow juices from cavity to pour into roasting pan. Discard heart and gizzard. Strain pan juices into heatproof measuring cup, pressing on solids to force garlic through strainer into cup. Spoon fat from surface of juices. Add wine to pan juices. Return mixture to roasting pan. Stir over medium heat until jus is heated through, scraping up browned bits, about 1 minute. Squeeze enough juice from second lemon half to measure 2 teaspoons; add to jus. Stir in chopped parsley. Season jus to taste with salt and pepper.

Carve chicken; divide among plates. Spoon broccoli rabe alongside. Drizzle jus over chicken and serve.


Inspired by Bon Appetite October 2009



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