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Lemon-Herb Roast Chicken
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 538
% Daily Value**
Total Fat 38g
58%
Saturated Fat 19g
28%
Unsaturated Fat 4g
Cholesterol 185mg
62%
Sodium 459mg
19%
Total Carbohydrate 6g
2%
Dietary Fiber 1g
4%
Sugars 0g
Protein 40g
Vitamin A  18%Vitamin C  8%
Calcium  6%Iron  18%
Potassium  13%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Lemon-Herb Roast Chicken

Recipe Tags: Poultry Recipes

Date Added: August 26, 2018

Ingredients:

1/4 Cup Dry White Wine
1 1/2 Teaspoons Lemons peel grated
2 Tablespoons Flour
1/2 Cup Butter room temperature
2 Tablespoons Rosemary fresh, chopped
2 Tablespoons Thyme Leaves fresh, chopped
3 Cloves Of Garlic (large)
7 Pounds Roasting Chicken
1 Cup Chicken Broth canned, low-salt
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Directions:

1. Combine butter, rosemary, thyme, garlic and lemon peel in small bowl and stir to blend.

2. Season to taste with salt and pepper. (Herb butter can be prepared 3 days ahead.

3. Cover and refrigerate. Bring to room temperature before using).

4. Preheat oven to 450 deg. Rinse chicken; pat dry.

5. Slide hand under skin of chicken breast to loosen skin from meat.

6. Reserve 2 tablespoons herb butter for gravy.

7. Rub half of remaining herb butter over chicken breast under skin.

8. Spread remaining herb butter over outside of chicken.

9. Season chicken with salt and pepper. Truss chicken to help hold shape.

10. Place chicken in heavy large roasting pan. Roast 20 minutes.

11. Reduce oven temperature to 375 deg. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 175 deg.

12. and juices from thigh run clear when thicken thigh is pierced with skewer, about 1 hour 15 minutes.

13. Lift chicken and tilt slightly, emptying any juices form cavity into roasting pan.

14. Transfer chicken to platter. Tent with aluminum foil to keep warm.

15. Pour pan juices into large glass measuring cup.

16. Spoon fat off top. Add wine to pan. Place pan over high heat; bring wine to boil, scraping up any browned bits.

17. Pour wine mixture into cup with pan juices. Add enough broth to same cup to measure 2 1/4 cups liquid.

18. Melt reserved 2 tablespoons herb butter in heavy medium saucepan over medium-high heat.

19. Add flour, whisk until smooth and beginning to color, about 3 minutes.

20. Gradually whisk in pan juices. Boil until thickened to sauce consistency, whisking occasionally, about 7 minutes.

21. Season gravy with salt and pepper. Arrange lemon and rosemary around chicken on platter.

Comments on Lemon-Herb Roast Chicken Recipe:

Thomas R. - November 26, 2010
I like it very much!!!!
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Dietary Notes:
This recipe is a good source of Vitamin A with 18% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Butter, Gluten, MSG, Poultry, Sulfites, Garlic, Rosemary, Citric Acid allergies.
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