Herb-Stuffed Roasted Chicken with Reduced Pan Gravy, and Herbed Rice Pilaf with Peas (Emeril Lagasse) Recipe

Posted by
Rate It!
Herb-Stuffed Roasted Chicken with Reduced Pan Gravy, and Herbed Rice Pilaf with Peas (Emeril Lagasse)
Add your photo!



  1. Preheat the oven to 425 degrees F.
  2. Place the chicken in a small roasting pan. Slip your fingers between the skin and breast to make a pocket and insert the 4 slivers of butter and tarragon leaves. Pull the skin back in place. Rub both sides of the bird lightly with the softened butter. Season both sides and inside the cavity with salt and pepper. Arrange the onions and remaining herbs inside the cavity and tie the legs together with kitchen twine.
  3. Roast for 20 minutes breast-side down. Turn the bird and roast for 20 minutes breast side-up. Lower the temperature to 375 degrees F, turn the bird breast-side down, and roast until golden brown, the juices run clear and an internal thermometer inserted into the thickest part of the thigh registers 170 degrees F., about 30 to 45 minutes more. Remove from the oven and transfer to a platter to rest for 15 minutes. Tent to keep warm.
  4. Spoon off the fat from the pan juices, and place the roasting pan on 2 stovetop burners over medium heat. Add the chicken stock and bring to a boil, stirring to deglaze the pan, and scrape up any brown bits from the bottom of the pan. Simmer until reduced to about 3/4 cup, about 3 minutes.
  5. Make a slurry using the white wine and cornstarch. Whisk the slurry into the hot sauce and bring to a boil to thicken. Remove from the heat and season, to taste, with salt and pepper. Transfer to a gravy boat or decorative bowl.
  6. Carve the chicken and serve with the Herbed Rice Pilaf with Peas, and pan gravy.
  7. Herbed Rice Pilaf with Peas:
  8. Melt the butter in a medium saucepan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the rice, salt, and pepper, and cook, stirring, until the rice is glassy, about 2 minutes. Add the stock and bring to a boil. Reduce the heat to low, cover, and cook until almost all the liquid is absorbed, about 10 minutes. Add the peas without stirring. Cover and continue to cook until the liquid is absorbed, about 4 minutes. Remove from the heat and let sit covered without stirring for 15 minutes.
  9. Fluff with a fork. Add the parsley and mint and stir to combine. Adjust seasoning to taste and serve.
  10. Yield: 4 to 6 servings
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2391.91 Kcal (10014 kJ)
Calories from fat 627.11 Kcal
% Daily Value*
Total Fat 69.68g 107%
Cholesterol 134.67mg 45%
Sodium 22008mg 917%
Potassium 2503.8mg 53%
Total Carbs 373.94g 125%
Sugars 6.65g 27%
Dietary Fiber 3.81g 15%
Protein 68.34g 137%
Vitamin C 16.5mg 27%
Vitamin A 0.3mg 11%
Iron 63.7mg 354%
Calcium 787.5mg 79%
Amount Per 100 g
Calories 252.22 Kcal (1056 kJ)
Calories from fat 66.13 Kcal
% Daily Value*
Total Fat 7.35g 107%
Cholesterol 14.2mg 45%
Sodium 2320.66mg 917%
Potassium 264.02mg 53%
Total Carbs 39.43g 125%
Sugars 0.7g 27%
Dietary Fiber 0.4g 15%
Protein 7.21g 137%
Vitamin C 1.7mg 27%
Iron 6.7mg 354%
Calcium 83mg 79%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 52.9
  • 64

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top