Rosemary Lemon Roasted Chicken with Creamy Sauce

October  6, 2011
0 Ratings
  • Serves 4 people
Author Notes

Sometimes there is just nothing better than a good old roast that everyone can dig into. There's nothing easier than throwing a whole chicken into the oven and letting the oven do all the work. Adding a few bright and classic flavors that will make the chicken pop is something everyone can do. I make variations of this recipe all the time: chicken, lemon, garlic herb de provence or fresh rosemary, and you're in business. —Brussels Sprouts for Breakfast

What You'll Need
  • 3-4 pounds whole chicken (cleaned)
  • 1/2 stick butter + 2 tbsp butter for the sauce
  • 4 cloves garlic (minced) + 5 more rough chop
  • 5 sprigs fresh rosemary
  • 8 sprigs fresh thyme
  • 1/2 lemon (very thinly sliced circles) + 1/2 lemon for sauce and stuffing
  • 3 stakls celery (cut into 1in chunks)
  • 3 carrots (cut into 1in chunks)
  • 1/2 large onion cut in half and the other 1/2 (cut into 1in piceces)
  • 2 cups low sodium chicken broth
  • 1 1/2 cups dry white wine
  • 1/4 cup 1/2 and 1/2
  • salt and pepper
  1. Preheat oven to 400 degrees. Start by applying a generous amount of salt and pepper both on top of the skin of the chicken and under the skin. Take the lemon slices and stuff them under the skin of the chicken. Be careful not to rip any skin, and make sure you get some lemon in the legs!
  2. In a small dish, melt butter in the microwave. When melted, add a dash of olive oil and the minced garlic to the butter dish. Rub the butter mixture all over the chicken...on the skin, under the skin. It should be slathered and it will smell so amazing.
  3. In a large glass baking dish, place the carrot, celery, onion pieces, 2 sprigs of rosemary and 3 sprigs of thyme and some of the roughly chopped garlic (save some to stuff in the cavity of the chicken) in the dish. Add 1/2 the chicken broth and the wine to the baking dish, over the vegetables. Squeeze the remaining half of the lemon (don't discard!), add salt and pepper and give the mixture a good turn.
  4. Place the chicken in the dish carefully. Stuff the quartered onion, the rest of the rosemary and thyme, the 1/2 lemon that was squeezed, and some garlic into the cavity.
  5. Cover the pan with aluminum foil and place the pan in the oven. Roast the chicken for about an hour and and a half. Add a few table spoons of the remaining chicken broth throughout the cooking process, until it is all in the pan and make sure to baste periodically as it cooks. Remove the foil after an hour of cooking.
  6. When the chicken is done cooking, remove the chicken to a plate and cover with foil to let rest before serving. With a slotted spoon, remove the veggies and place in a serving dish to serve with the chicken.
  7. Skim any large bits of fat from the liquid, and transfer the liquid in the baking dish to a sauce pan. Add a the remaining 2 tbsp of butter and 1/2 and 1/2 and bring to a slow simmer. Let simmer for 7-10 minutes, until it is thickened a bit.
  8. Carve up the chicken and serve with the sauce and vegetables! Yum!
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