inverted lemon butter roasted chicken
You can buy an inverted tool for chicken on Amazon or use a can with a small diameter. Cooking the chicken upside down gets the skin on the whole chicken crispy and the drippings make a delicious gravy or sauce. It enables you to stuff aromatics in the cavity and they stay put.
prep time
15 Min
cook time
1 Hr 20 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1 whole chicken
- salt and pepper
- 6 tablespoons butter, divided
- 10 sprigs thyme
- 3 sprigs rosemary
- 1/2 lemon, cut into fourths
- 2 cups chicken stock
- 1 cup white wine
- 2 tablespoons lemon juice
- 2 tablespoons parsley, chopped
- salt and pepper
How To Make inverted lemon butter roasted chicken
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Step 1Preheat oven to 450 degrees. Season the chicken with salt and pepper inside the cavity. Turn the chicken upside down on the spick and place inside a roasting pan. Stuff the cavity with the thyme, rosemary, and lemon wedges. Place 4 pats of butter under the skin of the breasts. Reserve the other two for later.
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Step 2Pour the chicken stock into the pan. Place in oven and roast basting with the sauce for 30 minutes. Turn the oven down to 300 degrees and continue to cook until the chicken is done. About 30 to 40 minutes.
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Step 3Remove the chicken to rest. Strain the drippings through a fine mesh strainer into a grease separator.
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Step 4Add the wine and lemon juice to the baking pan over medium heat to scrape up the bits on the bottom of the pan.
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Step 5Add the pan drippings back to the pan and reduce by half. Whisk in the remaining 2 tbsp. of butter. Taste and adjust for salt and pepper
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Step 6Stir in the parsley. Serve the sauce with the chicken.
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