ROASTED LEMON ROSEMARY CHICKEN

facebook share image   twitter share image   pinterest share image   E-Mail share image



Roasted Lemon Rosemary Chicken image

This roasted chicken takes a little preparation and a little patience. Browning the chicken before roasting it gets a little messy. The small hassle is time well spent, though; the flavor is superior to that of more simply prepared roasts.

Provided by Cucina Casalingo

Categories     Whole Chicken

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 cup extra virgin olive oil, plus
4 tablespoons extra virgin olive oil, divided
16 white pearl onions, peeled and trimmed
5 carrots, peeled and cut into 2-inch pieces
4 celery ribs, cut into 2-inch pieces
3 garlic cloves, separated and peeled
1 3/4 teaspoons salt, divided
3/4 teaspoon ground black pepper, divided
1 (4 -5 lb) roasting chickens, rinsed and patted dry
1 tablespoon lemon zest
2 teaspoons lemon zest
1 tablespoon fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1/2 teaspoon dried thyme
1/3 cup Chardonnay wine
1 cup chicken stock

Steps:

  • Preheat oven to 450°F
  • Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-high heat.
  • Add the onions, carrots, celery, garlic cloves, ¾ teaspoon salt, and ¼ teaspoon pepper, and cook, stirring occasionally, for 10 minutes.
  • When the vegetables are caramelized, spoon them along the sides of a large roasting pan and set it aside.
  • Reduce the burner heat slightly and allow the pan to cool a bit.
  • Add 2 tablespoons oil to pan and return the pan to medium-high heat.
  • Season the prepared chicken with the remaining salt and pepper, and brown it in the hot oil.
  • Transfer the chicken to the center of the roasting pan, carefully cut 1-inch slits into the skin, and pour the pan juices on top of the chicken.
  • Very carefully pull open the slits in the skin and rub the lemon zest, parsley, rosemary, and thyme under the skin.
  • Add the wine to the skillet and deglaze, scraping up any browned bits from the pan.
  • After the wine has simmered for 30 seconds, add the chicken stock and heat through.
  • Pour the wine sauce over the chicken. Cover the roasting pan with a lid or tightly sealed foil and roast in the preheated oven for 60-70 minutes, until the chicken tests 170 when a thermometer is inserted in the thigh.
  • Allow the chicken to stand at room temperature in the pan for 10 minutes before carving.

Md Refit
[email protected]

This was a great recipe! I will definitely be making it again.


Bill K
[email protected]

Easy and delicious! I loved the lemon and rosemary flavors. I served it with roasted vegetables and it was a perfect meal.


Najam Husain
[email protected]

This was a great recipe! The chicken was moist and flavorful, and the lemon and rosemary gave it a delicious citrusy flavor. I will definitely be making this again.


Festus Tomas
[email protected]

Great recipe! The chicken was delicious and the lemon and rosemary gave it a wonderful flavor. I will definitely be making this again.


Sahab Koko
[email protected]

This recipe is a keeper! The chicken was so moist and flavorful. I loved the combination of lemon and rosemary. I will definitely be making this again.


Bandana sunuwar
[email protected]

I made this chicken last night and it was delicious! The chicken was cooked perfectly and the lemon and rosemary flavors were amazing. I served it with roasted vegetables and it was a perfect meal.


Plan Master Gaming
[email protected]

This roasted lemon rosemary chicken was a hit with my family! The chicken was moist and flavorful, and the lemon and rosemary gave it a delicious citrusy and herbal flavor. I will definitely be making this again.


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #poultry     #european     #chicken     #dietary     #low-carb     #low-in-something     #meat     #whole-chicken     #4-hours-or-less