Rosemary, Garlic and Lemon Roasted Chicken with Lemon White Wine Sauce
By
Elizabeth Mire
@LaLiz
1
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!
Ingredients
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1whole chicken (about 3-4 lbs)
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3-4 sprig(s)fresh rosemary
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6large cloves garlic
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1 Tbspcoarse salt
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2 largeonions, chopped
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2-3lemons
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2 tsplemon zest, grated
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·juice of 2-3 lemons
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2 Tbspflour
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2 Tbspbutter
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·olive oil
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·dry white wine
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·salt and pepper
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·string for tying
How to Make Rosemary, Garlic and Lemon Roasted Chicken with Lemon White Wine Sauce
- 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.
