Lemon Roast Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
4 people
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Calories
541 kcal
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Course
Main Course
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Cuisine
French-American Fusion
Lemon Roast Chicken
Description
The Lemon Roast Chicken features bone-in chicken pieces marinated and roasted with sliced lemons, garlic cloves, and a mix of fresh thyme and rosemary. The chicken is slow-cooked at a low temperature to preserve juiciness and tenderness, then uncovered and baked at a higher heat to develop a golden, crisp skin. After roasting, pan juices combined with dry white wine are strained and any fat skimmed off to create a light sauce that complements the chicken’s lemon-herb flavor. Fresh parsley added at serving enhances the presentation and adds bright herbal notes.
The recipe accommodates various cuts like legs, thighs, and breasts, allowing flexibility based on what you have. Using a good quality dry white wine like Chardonnay or Sauvignon Blanc enriches the sauce without overpowering the dish. This roast chicken makes a satisfying main course and pairs well with simple sides such as vegetables or potatoes.
Marinating the chicken in the lemon and herb mixture up to 8 hours ahead in the fridge deepens the flavors but isn't required. The cooked chicken can be refrigerated for 4 to 5 days and frozen for up to 2 months for convenient leftovers.
Ingredients
- 1 chicken cut into pieces (or use a combo of bone-in breasts, thighs & legs, whole
- 6 cloves garlic peeled and roughly sliced
- 2 large lemon sliced, plural
- 1 tablespoon thyme fresh, chopped
- 1 tablespoon rosemary fresh, chopped
- 3 tablespoon olive oil
- ¼ cup white wine dry
- 1 teaspoon kosher salt
- ½ teaspoon black pepper to taste, fresh ground
- 2 tablespoon parsley fresh, chopped, for garnish (optional)
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
- You can mix the chicken with the marinade ingredients and refrigerate for up to 8 hours before roasting for better flavor absorption.
- Use a quality dry white wine, such as Chardonnay or Sauvignon Blanc, to enrich the pan sauce.
- This recipe works well with any combination of bone-in chicken pieces including legs, thighs, or breasts.
- The cooked chicken stores well refrigerated for 4 to 5 days and freezes for up to 2 months.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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