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Lemon-Rosemary Roasted Chicken with White Wine Sauce
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Prep Time:
35 minutes
Total Time:
1 hour 40 minutes
Tangy chicken dish with delicious sauce.
Ingredients:
  • 1/4 cup olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh rosemary leaves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3 cloves garlic, finely chopped
  • 1 whole broiler-fryer chicken (3 to 3 1/2 lb)
  • 2 small lemons, each cut into quarters
  • 1 head garlic, unpeeled and cut in half crosswise
  • 1 cup chicken broth, more if needed
  • 2 shallots, finely chopped
  • 1 1/3 cups chicken broth
  • 3/4 cup dry white wine or chicken broth
  • 1 fresh rosemary sprig
  • 1/4 cup cold firm butter, cut into 4 pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
Instructions:
  • Preheat oven to 425°F for perfectly moist, evenly browned chicken. Place V-shaped rack in roasting pan and coat with cooking spray.
  • Combine a flavorful mix of oil, 1 1/2 tablespoons of zesty lemon juice, 2 tablespoons of fragrant rosemary, 1 teaspoon of salt, 1/2 teaspoon of pepper, and the chopped garlic in a small bowl.
  • Rinse the chicken cavity and gently pat dry with paper towels. Loosen the skin from the breast meat using your fingers, ensuring to cover the entire chicken. Spread the oil mixture generously under the skin, making sure to coat the thighs, breast, and drumsticks thoroughly.
  • Massage the oil mixture all over the chicken skin, then stuff the cavity with lemon quarters and garlic halves. Secure the chicken legs tightly with kitchen twine and place the chicken breast side down on an oiled rack. Pour 1 cup of broth into the pan and insert a meat thermometer into the thickest part of the inside thigh, making sure it doesn't touch the bone.
  • Roast the chicken uncovered for 30 minutes. Using kitchen tongs or two long-handled wooden spoons, carefully turn the chicken breast side up. Check the bottom of the pan for liquid; if needed, add 1/4 cup broth. Continue roasting for an additional 30 to 35 minutes or until a thermometer reads 180°F, juices run clear when the center of the thigh is cut, and the legs move easily when lifted or twisted. Remove the chicken from the rack and transfer it to a platter. Cover tightly with foil and set aside.
  • Take out the V-shaped rack from the pan. Put the pan on two burners and heat it over medium-high heat until it boils. Let any leftover liquid in the pan boil off. Add shallots and cook for 2 minutes, stirring often until they are soft. Pour 1 1/3 cups of broth into the pan and bring it to a boil, while scraping off any browned bits from the bottom of the pan.
  • Pour wine and add a rosemary sprig into the pan. Bring to a boil, stirring occasionally. Let it boil for 5 minutes until the sauce reduces to just under 1 cup. Take it off the heat. Gradually whisk in butter, one piece at a time, ensuring each piece is fully melted before adding the next. Mix in 1 teaspoon of lemon juice, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Remove lemon quarters and garlic halves from the chicken cavity. Serve chicken with the sauce.

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