Ruth’s Chris–Style Herb-Roasted Chicken with Pan Jus

Instructions:

1. Preheat oven to 425°F (220°C). Pat the chicken completely dry with paper towels.
2. In a small bowl, mix butter, olive oil, garlic, rosemary, thyme, parsley, salt, and pepper.
3. Gently loosen the skin over the chicken breasts. Rub half of the herb butter underneath the skin and the remaining butter all over the outside of the chicken.
4. Stuff the cavity with lemon halves and onion.
5. Place chicken breast-side up on a rack set inside a roasting pan.
6. Roast uncovered for 55–65 minutes, until the skin is deeply golden and the internal temperature reaches 165°F in the thickest part of the thigh.
7. Remove chicken from the oven and let rest for 10 minutes.
8. For the pan jus, place the roasting pan over medium heat. Add chicken broth and wine, scraping up all the browned bits from the bottom.
9. Simmer for about 5 minutes until slightly reduced.
10. Carve the chicken and spoon the pan jus over the top before serving.

Variations

• Add fresh rosemary or thyme sprigs to the roasting pan for extra aroma.
• Use shallots instead of onion for a slightly sweeter pan jus.
• Finish the jus with a splash of cream for a richer sauce.

Tips

• Drying the chicken thoroughly is key to crispy skin.
• Letting the chicken rest prevents the juices from running out when carved.
• Finish the pan jus with a small pat of cold butter for a glossy, steakhouse-style finish.