Rosemary, Garlic and Lemon Roasted Chicken with Lemon White Wine Sauce
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whole chicken (about 3-4 lbs)
Wash chicken and rub skin and cavity with olive oil. Sprinkle with salt and pepper inside and out.
Chop the cloves of garlic and make a paste using a chef’s knife at an angle to grind the garlic against the salt until smooth.
Mix this paste with 2 tablespoon of chopped rosemary, 2 teaspoons lemon zest and enough olive oil and lemon juice to wet the ingredients, but not so much they float in the liquid.
Divide herb mixture in half and gently lift the skin of the chicken and rub flesh with the mixture, make sure to rub legs and back.
Rub the skin and cavity with the other half of the mixture.
Stuff the cavity with the lemons you squeezed to get juice and any rosemary you have left.
Chop the onions and place on the bottom of your roasting pan. Tie the chicken legs together and place it on top of the onions in roasting pan.
Pour enough white wine to cover the bottom of the roasting pan and add the lemon juice.
Roast chicken in oven at 400F for 20 minutes. Lower the temperature to 350F and roast until juices run clear, about 1 more hour.
Remove chicken from roasting pan and cover with foil. Allow chicken to rest at least 10 minutes before carving.
Strain onions from liquid and reserve liquid. In a pan, melt the butter and gradually add the flour make sure there are no lumps
Cook a few minutes and gradually add the reserved liquid while stirring constantly to avoid lumps. Bring to a boil until sauce thickens slightly. Adjust seasonings as needed.
Remove string and lemons from chicken cavity. Serve with sauce on the side.