90 min
Sunday Supper: Roast Chicken with Herb Waffles
Recipe GLPRddf7f2be9c33f0
A classic Southern-inspired main course featuring a perfectly roasted whole chicken with crispy golden herb-studded waffles. The juicy, herb-seasoned chicken pairs beautifully with warm, savory waffles infused with fresh chives, oregano, and parsley for a comforting and elegant Sunday supper.
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Ingredients
1 whole chicken (5 pounds)
Kosher salt
Cracked black pepper
Fresh lemon juice
1 1/2 cups all-purpose flour
1/4 cup cornmeal
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
2 tablespoons fresh mixed herbs (chives, oregano, and parsley), finely chopped
3 large eggs, beaten
4 tablespoons unsalted butter, melted
1 1/2 cups whole milk
Directions
Preheat your oven to 425°F. Remove the chicken from the refrigerator and pat it dry inside and out with paper towels. This helps achieve crispy skin.
Generously season the inside cavity of the chicken with kosher salt and cracked black pepper. Drizzle the interior with fresh lemon juice.
Season the outside of the chicken thoroughly with kosher salt and cracked black pepper, working the seasonings under and over the skin where possible. Place the chicken breast-side up on a roasting pan.
Roast the chicken in the preheated oven for 1 hour and 15 minutes to 1 hour and 20 minutes, until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F. If the skin begins browning too quickly, loosely tent with foil.
While the chicken roasts, prepare the waffle batter. In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, sugar, and salt.
In a separate bowl, combine the beaten eggs, melted butter, and milk. Stir until well blended.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; some lumps are okay. Fold in the chopped fresh herbs gently.
Preheat your waffle iron and lightly grease it. Pour the batter into the waffle iron according to the manufacturer's instructions and cook until golden brown and crispy, about 4-5 minutes per waffle.
Transfer the cooked waffles to a warm plate and keep them warm while you finish cooking the remaining batter.
Once the chicken has reached 165°F internally, remove it from the oven and let it rest for 5-10 minutes before carving. This allows the juices to redistribute.
Carve the chicken into pieces and arrange on a serving platter alongside the warm herb waffles. Serve immediately while everything is hot.
