- March 23, 2019 at 11:29 pm #397243
Delicious Lemon Roast Chicken
3 lb roasting chicken
4 oz butter, softened
1 lemon, halved
1 bulb garlic, skin on and halved across the bulb
1/3 cup dry white wine
1 cup chicken or vegetable stock
Heat the oven to 400°.
Make sure the chicken is at room temperature. Wipe the chicken over with a paper towel to make sure it is dry. Never ever wash a chicken under running water, as this can lead to cross-contamination.
Place the roasting chicken breast side up in a deep roasting pan. Massage the softened butter all over the chicken breasts, legs and sides.
Tuck one-half of the lemon and one-half of the garlic into the chicken cavity. Squeeze the juice of the second half over the chicken breast, and pop the squeezed lemon into the roasting tin with the second half of the garlic bulb.
Place the roasting pan into the oven and cook for 1 hr, 30 min. Remove the chicken from the pan and wrap tightly in aluminum foil and leave to rest for 15 min.
Place the roasting pan on a medium heat on the stove top and bring the juices up to a gentle simmer. Raise the heat to high and add the white wine. Stir the wine and juices thoroughly and simmer for 5 min. Add the chicken or vegetable stock, stir again and simmer until reduced by at least one-third.
Unwrap the chicken and add any juices released by the chicken into the sauce and bring back to the boil. Remove the pan from the heat, and strain through a fine sieve into a warmed sauceboat or jug. Keep warm until the ready to serve.
Serve the chicken immediately with the sauce on the side. Serves 4