Roasted Chicken with Melted Cheese and Gravy

Name: Roasted Chicken with Melted Cheese and Gravy
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 sticks butter, softened; 3 carrots, cut into 1-inch pieces; 3 ribs celery ribs, cut into 1-inch pieces; 237 milliliters dry white wine; 3 larges eggs; 177 milliliters all-purpose flour; 2 Tbsps all-purpose flour; 2 sprigs fresh thyme; 2 sprigs fresh thyme, leaves removed and chopped; 1 Tbsp kosher salt; 6 servings Kosher salt and freshly cracked black pepper; 1 lemon, halved; 1 lemon, zested; 355 milliliters low-sodium chicken stock; 710 milliliters shredded Monterey Jack cheese; 1 small onion, cut into 1-inch pieces; 2 sprigs fresh oregano; 2 sprigs fresh oregano, leaves removed and chopped; 2 teaspoons freshly cracked black pepper; 1 pinch Pinch salt; 2 Tbsps unsalted butter, cold, cut into cubes; 5 teaspoons unsalted butter, plus 2 tablespoons reserved for the pan, melted; 907 grams whole chicken; 177 milliliters whole milk; 1 Preheat the oven degrees F

Roasted Chicken with Melted Cheese and Gravy might be a good recipe to expand your main course collection. This recipe makes 6 servings with 696 calories, 36g of protein, and 47g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, carrots, flour, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes. Users who liked this recipe also liked Roasted Chicken with Melted Cheese and Gravy, Pot Roast Sandwich Smothered In Gravy With Melted Swiss Cheese, and Roasted Potatoes and Mushrooms with Melted Taleggio Cheese.

Instructions

Watch how to make this recipe.

For the compound butter: To a small bowl, add the oregano, thyme, lemon zest, butter and some salt and pepper.

Ingredients you will need

Butter

Salt And Pepper

Lemon Zest

Oregano

Thyme

Equipment you will use

Bowl

For the roast chicken: Generously rub the outside of the chicken with half of the compound butter, then stuff the cavity with half of the oregano, thyme, lemon and onions.

Ingredients you will need

Flavored Butter

Roasted Chicken

Whole Chicken

Oregano

Onion

Lemon

Thyme

Dry Seasoning Rub

Place the remaining onions and the carrots and celery in the bottom of a roasting pan. Use the rest of the compound butter under the skin of the chicken breasts and legs.

Ingredients you will need

Chicken Breast

Flavored Butter

Carrot

Celery

Onion

Equipment you will use

Roasting Pan

Sprinkle the salt and pepper all over the chicken.

Ingredients you will need

Salt And Pepper

Whole Chicken

Place the chicken on top of the vegetables in the pan. Cover with foil and roast for 20 minutes. Then remove the foil and roast until the internal temperature at the thickest part of the thigh registers 165 degrees F on an instant read thermometer, 40 to 45 minutes.

Ingredients you will need

Vegetable

Whole Chicken

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Frying Pan

Remove the roasting pan from the oven and place on the cooktop.

Equipment you will use

Roasting Pan

Oven

Transfer the chicken to a platter, and allow to rest for 15 minutes. Once rested, remove the stuffing and discard. Shred the chicken, it should yield about 4 cups of shredded chicken.

Ingredients you will need

Shredded Chicken

Stuffing

Whole Chicken

For the pan gravy: In the roasting pan over medium-high heat, add the flour and stir to combine with the roasting juices. Deglaze with the stock and white wine. Use a wooden spoon to scrape up any of the brown bits on the bottom. Simmer over medium heat. Once the pan sauce reduces by half, remove from the heat. Finish seasoning with salt and pepper.

Ingredients you will need

Salt And Pepper

White Wine

Seasoning

All Purpose Flour

Gravy

Sauce

Stock

Equipment you will use

Roasting Pan

Wooden Spoon

Add the cold butter cubes to the gravy and swirl until melted.

Ingredients you will need

Butter

Gravy

Raise the oven temperature to 425 degrees F. Fill the crepes, one at a time with 2 tablespoons each of chicken and Monterrey Jack cheese.

Ingredients you will need

Monterey Jack Cheese

Whole Chicken

Crepes

Equipment you will use

Oven

Roll one edge of crepe over the filling then tuck in the sides and continue to roll over so it is seam-side down.

Ingredients you will need

Roll

Place 5 to 6 crepes in an 8- by 8-inch baking dish with seam-side facing down and cover with more cheese.

Ingredients you will need

Cheese

Crepes

Equipment you will use

Baking Pan

Place in the oven to melt the cheese, 5 to 7 minutes.

Ingredients you will need

Cheese

Equipment you will use

Oven

Remove from the oven, transfer to a plate and ladle the pan gravy over the top.

Ingredients you will need

Gravy

Equipment you will use

Ladle

Oven

Frying Pan

Whisk the flour, milk, melted butter, salt and eggs together, making sure to remove lumps. Allow to rest for at least 30 minutes.

Ingredients you will need

Butter

All Purpose Flour

Egg

Milk

Salt

Equipment you will use

Whisk

Place an 8-inch nonstick or crepe pan over medium-high heat and brush lightly with the reserved butter. Spoon 3 tablespoons of the batter into the pan, tilting to evenly coat. Cook until golden brown and flip, 25 to 35 seconds.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Transfer to a plate, covering loosely with a kitchen towel and keep warm.

Equipment you will use

Kitchen Towels