roasted chicken scampi

How To Make roasted chicken scampi

• 1

  Preheat oven to 375 degrees F.
• 2

  Quarter 1 lemon. Zest remaining lemon; then cut into 1/4" thick slices. In a bowl, add zest, minced garlic, salt, pepper, butter, parsley & 1 tbsp wine; mix well to combine.
• 3

  With your fingers, carefully seperate skin from chicken from the neck & working your way to the breast & thigh. DO NOT POKE ANY HOLES IN SKIN! Spread 3 tbsp butter mixture over the meat under the skin & then slide lemon slices between meat & skin. Pat skin to smooth out.
• 4

  Place chicken in large roasting pan. Place lemon quarters, garlic halves, onion, broth & remaining wine around the chicken. Rub remaining butter on top of chicken skin. Cover with foil. Roast 1 hour; 45 minutes. Remove foil & roast uncovered for 30 minutes or until thermometer registers 180 degrees F.
• 5

  Cook pasta according to directions on package; drain & keep warm.
• 6

  Transfer chicken & roasted garlic to a serving platter; let chicken rest 10 minutes before carving.
• 7

  Pour pan juices into a large saucepot. Bring to simmer. Stir together cornstarch & wateer; whisk into pan juices. Cook over medium heat, whisking constantly, until thickened, 5 minutes. Serve chicken with pasta, sauce & roasted garlic. Garnish with lemon wedges & parsley.
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