5 from 18 votes
Lemon Roast Chicken
Lemon Roast Chicken combines pieces of chicken with slices of lemon, garlic, and fresh herbs like thyme and rosemary. This slow roasting method ensures tender meat infused with citrus and herb flavors, finished by a high-temperature brown for a crisp skin. The accompanying sauce is made from pan juices reduced with white wine and strained fat, adding a bright, savory element. It’s ideal for a comforting dinner and can be garnished with fresh parsley for color and freshness.
Prep Time
15 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 45 mins
Servings:
4
people
Calories:
541 kcal
Course:
Main Course
Cuisine:
French-American Fusion
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 541
% 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.