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Modemouth 02-13-2006 10:16 AM

Lemon Roast Chicken
Lemon Roast Chicken

1 roasting chicken, about 3 pounds
8 tablespoons extra virgin olive oil, divided
4 cloves garlic, chopped
Zest of 1 lemon
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary
2 tablespoons minced fresh sage or 2 teaspoons dried sage
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 tablespoon butter
1 tablespoon shallots or green onions
˝ cup white wine (optional)
1 cup chicken stock


1. Preheat the oven to 425°F. Pat the chicken dry with paper towels. In a small bowl, combine seven tablespoons of olive oil with the garlic, zest, rosemary, sage, salt and pepper.

Rub mixture over all surfaces of the chicken, both inside and out. Put the chicken on a rack in a roasting pan and add the remaining tablespoon of olive oil and the butter.
3. Roast the chicken 15 minutes, then reduce heat to 375°F for another 15 minutes or until the skin is golden brown and juices from the thigh run clear. Remove from the oven and let rest for 15 minutes to complete cooking.
4. Cut the chicken into portions, arrange on a heated platter, and keep warm. Drain excess fat from the roasting pan then heat it over moderately high heat. Add the shallots and sauté until softened.
5. Deglaze the pan with wine, scraping any brown bits from the bottom, and reduce slightly. Add the stock and reduce by half, adjust seasoning with salt and pepper, and pour over chicken to moisten.

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