Rosemary, Garlic and Lemon Roasted Chicken with Lemon White Wine Sauce

Rosemary, Garlic And Lemon Roasted Chicken With Lemon White Wine Sauce Recipe

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Elizabeth Mire


This is a very moist and flavorful chicken. It is simple and most of the ingredients you always have on hand. The wine sauce is an added benefit! My family loved it!


★★★★★ 2 votes

5 to 6
15 Min
1 Hr 30 Min


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whole chicken (about 3-4 lbs)
3-4 sprig(s)
fresh rosemary
large cloves garlic
1 Tbsp
coarse salt
2 large
onions, chopped
2 tsp
lemon zest, grated
juice of 2-3 lemons
2 Tbsp
2 Tbsp
olive oil
dry white wine
salt and pepper
string for tying

How to Make Rosemary, Garlic and Lemon Roasted Chicken with Lemon White Wine Sauce


  • 1Wash chicken and rub skin and cavity with olive oil. Sprinkle with salt and pepper inside and out.
  • 2Chop 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.
  • 3Mix 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.
  • 4Divide 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.
  • 5Rub the skin and cavity with the other half of the mixture.
  • 6Stuff the cavity with the lemons you squeezed to get juice and any rosemary you have left.
  • 7Chop 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.
  • 8Pour enough white wine to cover the bottom of the roasting pan and add the lemon juice.
  • 9Roast chicken in oven at 400F for 20 minutes. Lower the temperature to 350F and roast until juices run clear, about 1 more hour.
  • 10Remove chicken from roasting pan and cover with foil. Allow chicken to rest at least 10 minutes before carving.
  • 11Strain onions from liquid and reserve liquid. In a pan, melt the butter and gradually add the flour make sure there are no lumps
  • 12Cook 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.
  • 13Remove string and lemons from chicken cavity. Serve with sauce on the side.

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About Rosemary, Garlic and Lemon Roasted Chicken with Lemon White Wine Sauce

Course/Dish: Chicken, Roasts

Show 6 Comments & Reviews

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