rosemary, garlic and lemon roasted chicken with lemon white wine sauce

How To Make rosemary, garlic and lemon roasted chicken with lemon white wine sauce

• Step 1
  Wash chicken and rub skin and cavity with olive oil. Sprinkle with salt and pepper inside and out.
• Step 2
  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.
• Step 3
  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.
• Step 4
  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.
• Step 5
  Rub the skin and cavity with the other half of the mixture.
• Step 6
  Stuff the cavity with the lemons you squeezed to get juice and any rosemary you have left.
• Step 7
  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.
• Step 8
  Pour enough white wine to cover the bottom of the roasting pan and add the lemon juice.
• Step 9
  Roast chicken in oven at 400F for 20 minutes. Lower the temperature to 350F and roast until juices run clear, about 1 more hour.
• Step 10
  Remove chicken from roasting pan and cover with foil. Allow chicken to rest at least 10 minutes before carving.
• Step 11
  Strain onions from liquid and reserve liquid. In a pan, melt the butter and gradually add the flour make sure there are no lumps
• Step 12
  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.
• Step 13
  Remove string and lemons from chicken cavity. Serve with sauce on the side.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!