Lemon Roast Chicken

Name: Lemon Roast Chicken
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4 people
Ingredients: 1 whole chicken; 6 cloves garlic; 2 large lemons; 1 tablespoon thyme; 1 tablespoon rosemary; 3 tablespoon olive oil; ¼ cup dry white wine; 1 teaspoon kosher salt; ½ teaspoon fresh ground black pepper; 2 tablespoon parsley

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings
4 people
Calories
541 kcal
Course
Main Course
Cuisine
French-American Fusion

Lemon Roast Chicken

Kaitlin Leblanc

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This Lemon Roast Chicken is heavenly. Slow-cooked, covered, for 2 hours, and then uncovered at 400°F for 30 minutes. So amazing! Serve with creamy mashed potatoes and a crusty loaf of bread. French cooking made easy in your very own kitchen!

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Ingredients

Servings

1 whole chicken cut into pieces (or use a combo of bone-in breasts, thighs & legs)
6 cloves garlic peeled and roughly sliced
2 large lemons sliced
1 tablespoon thyme fresh, chopped
1 tablespoon rosemary fresh, chopped
3 tablespoon olive oil
¼ cup dry white wine
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper to taste
2 tablespoon parsley fresh, chopped, for garnish (optional)

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Instructions

Preheat oven to 315°F.
Place the chicken pieces in a large bowl, and all other ingredients, except the parsley. Mix with two large spoons until the chicken is well coated.
Transfer to a large roasting pan or baking dish. Sprinkle the chicken with salt and pepper (just a small pinch, don't over-salt). Cover tightly with a lid or aluminum foil, and place in the oven for 2 hours.
Remove from the oven, take off the foil, and raise the oven temp to 400°F.
Place chicken back in the oven and bake for another 30 minutes, or until nicely browned.
Remove from oven, and place baked chicken and lemon slices onto serving dish. Transfer the chicken pieces to a platter and then strain the sauce, discarding any solids. Pour into a fat separator, or use a spoon to skim off any fat that is on the surface. Pour sauce over chicken and pass the remaining at the table. Garnish with chopped parsley. Serve at once!

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
NOTE:
We love going with eight pieces from a whole cut-up chicken. But we also often use whatever we have on hand. We like using a combination of chicken legs and thighs, but breasts are great, too. If purchasing a split chicken breast, we recommend cutting it into two pieces to allow for more even cooking across all chicken pieces.
Go with a good dry white wine. We use a nice Chardonnay or Sauvignon Blanc and love the taste it delivers.
You can mix the chicken with the marinade ingredients up to 8 hours in advance. Simply cover the bowl that you mixed everything together in with plastic wrap and then place it in the refrigerator. This will make the chicken taste even better. But, marinating in the fridge is not required. You can mix everything, transfer it immediately to your roasting pan, and cook the chicken, and the results will be amazing.
The cooked chicken will keep in the fridge for 4 to 5 days and can be frozen for up to 2 months.

Nutrition Information

Show Details

Calories 541kcal (27%) Carbohydrates 8g (3%) Protein 36g (72%) Fat 32g (49%) Saturated Fat 8g (40%) Cholesterol 143mg (48%) Sodium 427mg (18%) Potassium 474mg (14%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 376IU (8%) Vitamin C 36mg (40%) Calcium 61mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 541 kcal

% Daily Value*

Calories	541kcal	27%
Carbohydrates	8g	3%
Protein	36g	72%
Fat	32g	49%
Saturated Fat	8g	40%
Cholesterol	143mg	48%
Sodium	427mg	18%
Potassium	474mg	10%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	376IU	8%
Vitamin C	36mg	40%
Calcium	61mg	6%
Iron	3mg	17%