Roast Chicken with Lemon and Rosemary
By Tested and perfected in the Sur La Table kitchen
Images
Serves
Makes 4 to 6 servings
Ingredients
- 3 tablespoons rosemary, minced
- 2 tablespoons extra virgin olive oil
- 3 medium garlic cloves, minced
- 2 teaspoons lemon zest
- Kosher salt and freshly ground black pepper
- 1 (4- to 5-pound) roasting chicken, rinsed and patted dry
- 1 whole lemon, quartered
- 1 medium onion, peeled and chopped into 1-inch pieces
- 4 stalks celery, trimmed and chopped into 1-inch pieces
- 3 large carrots, peeled and chopped into 1-inch pieces
- ¼ cup dry white wine
- 1 cup chicken broth, low-sodium
- 2 teaspoons all-purpose flour
- ¼ cup rosemary sprigs, for garnish
Procedure
We’ve taken a simple roast chicken and elevated it to new flavor heights with the addition of lemon and earthy flavored rosemary. This recipe can be done in a roasting pan or dutch oven.
Preheat oven to 450°F and place a rack in the center.
To prepare marinade: In a small bowl, combine the rosemary, olive oil, garlic, lemon zest and salt and pepper.
To prepare the chicken: Rinse the chicken, pat-dry and place breast side up in a roasting pan with a rack. Rub the oil mixture over the chicken, and place the quartered lemons into the cavity of the chicken. Tie the legs with twine.
To roast the chicken: Place chicken in oven and roast until skin is golden brown, about 20 to 30 minutes. Reduce oven temperature to 375°F and scatter onion, celery and carrot pieces in the roasting pan. Continue roasting until thigh meat registers 160°F on a meat thermometer, about 40 to 50 minutes more.
Remove roasting pan from oven and lift the chicken on the rack out of the pan. Transfer chicken to a cutting board with a well and cover loosely with foil. Allow chicken to rest for 20 minutes.
While chicken is resting, discard vegetables and pour pan juices from roasting pan into a fat separator. Pour off as much fat as possible and return remaining pan juices to roasting pan.
Place the roasting pan across two burners on stove and heat on medium-high heat. Whisk in chicken stock and white wine, cooking until pan juices come to a boil while scraping the bottom of the pan to release any browned bits. Sprinkle flour over pan juices and whisk vigorously until mixture is smooth. Reduce heat to medium-low and simmer until gravy thickens and coats the back of a spoon, about 10 to 15 minutes. Strain gravy through a fine-mesh strainer into a small saucepan. Taste and adjust seasoning with salt and pepper. Keep warm.
To serve: Remove twine from chicken and carve. Place each piece on an individual serving plate and drizzle with 1 to 2 ounces of pan gravy. Garnish with rosemary sprigs and lemon wedges. Serve immediately.
Preheat oven to 450°F and place a rack in the center.
To prepare marinade: In a small bowl, combine the rosemary, olive oil, garlic, lemon zest and salt and pepper.
To prepare the chicken: Rinse the chicken, pat-dry and place breast side up in a roasting pan with a rack. Rub the oil mixture over the chicken, and place the quartered lemons into the cavity of the chicken. Tie the legs with twine.
To roast the chicken: Place chicken in oven and roast until skin is golden brown, about 20 to 30 minutes. Reduce oven temperature to 375°F and scatter onion, celery and carrot pieces in the roasting pan. Continue roasting until thigh meat registers 160°F on a meat thermometer, about 40 to 50 minutes more.
Remove roasting pan from oven and lift the chicken on the rack out of the pan. Transfer chicken to a cutting board with a well and cover loosely with foil. Allow chicken to rest for 20 minutes.
While chicken is resting, discard vegetables and pour pan juices from roasting pan into a fat separator. Pour off as much fat as possible and return remaining pan juices to roasting pan.
Place the roasting pan across two burners on stove and heat on medium-high heat. Whisk in chicken stock and white wine, cooking until pan juices come to a boil while scraping the bottom of the pan to release any browned bits. Sprinkle flour over pan juices and whisk vigorously until mixture is smooth. Reduce heat to medium-low and simmer until gravy thickens and coats the back of a spoon, about 10 to 15 minutes. Strain gravy through a fine-mesh strainer into a small saucepan. Taste and adjust seasoning with salt and pepper. Keep warm.
To serve: Remove twine from chicken and carve. Place each piece on an individual serving plate and drizzle with 1 to 2 ounces of pan gravy. Garnish with rosemary sprigs and lemon wedges. Serve immediately.
Roast Chicken with Lemon and Rosemary
By Tested and perfected in the Sur La Table kitchen
Serves
Makes 4 to 6 servings
Ingredients
- 3 tablespoons rosemary, minced
- 2 tablespoons extra virgin olive oil
- 3 medium garlic cloves, minced
- 2 teaspoons lemon zest
- Kosher salt and freshly ground black pepper
- 1 (4- to 5-pound) roasting chicken, rinsed and patted dry
- 1 whole lemon, quartered
- 1 medium onion, peeled and chopped into 1-inch pieces
- 4 stalks celery, trimmed and chopped into 1-inch pieces
- 3 large carrots, peeled and chopped into 1-inch pieces
- ¼ cup dry white wine
- 1 cup chicken broth, low-sodium
- 2 teaspoons all-purpose flour
- ¼ cup rosemary sprigs, for garnish
Procedure
We’ve taken a simple roast chicken and elevated it to new flavor heights with the addition of lemon and earthy flavored rosemary. This recipe can be done in a roasting pan or dutch oven.
Preheat oven to 450°F and place a rack in the center.
To prepare marinade: In a small bowl, combine the rosemary, olive oil, garlic, lemon zest and salt and pepper.
To prepare the chicken: Rinse the chicken, pat-dry and place breast side up in a roasting pan with a rack. Rub the oil mixture over the chicken, and place the quartered lemons into the cavity of the chicken. Tie the legs with twine.
To roast the chicken: Place chicken in oven and roast until skin is golden brown, about 20 to 30 minutes. Reduce oven temperature to 375°F and scatter onion, celery and carrot pieces in the roasting pan. Continue roasting until thigh meat registers 160°F on a meat thermometer, about 40 to 50 minutes more.
Remove roasting pan from oven and lift the chicken on the rack out of the pan. Transfer chicken to a cutting board with a well and cover loosely with foil. Allow chicken to rest for 20 minutes.
While chicken is resting, discard vegetables and pour pan juices from roasting pan into a fat separator. Pour off as much fat as possible and return remaining pan juices to roasting pan.
Place the roasting pan across two burners on stove and heat on medium-high heat. Whisk in chicken stock and white wine, cooking until pan juices come to a boil while scraping the bottom of the pan to release any browned bits. Sprinkle flour over pan juices and whisk vigorously until mixture is smooth. Reduce heat to medium-low and simmer until gravy thickens and coats the back of a spoon, about 10 to 15 minutes. Strain gravy through a fine-mesh strainer into a small saucepan. Taste and adjust seasoning with salt and pepper. Keep warm.
To serve: Remove twine from chicken and carve. Place each piece on an individual serving plate and drizzle with 1 to 2 ounces of pan gravy. Garnish with rosemary sprigs and lemon wedges. Serve immediately.
Preheat oven to 450°F and place a rack in the center.
To prepare marinade: In a small bowl, combine the rosemary, olive oil, garlic, lemon zest and salt and pepper.
To prepare the chicken: Rinse the chicken, pat-dry and place breast side up in a roasting pan with a rack. Rub the oil mixture over the chicken, and place the quartered lemons into the cavity of the chicken. Tie the legs with twine.
To roast the chicken: Place chicken in oven and roast until skin is golden brown, about 20 to 30 minutes. Reduce oven temperature to 375°F and scatter onion, celery and carrot pieces in the roasting pan. Continue roasting until thigh meat registers 160°F on a meat thermometer, about 40 to 50 minutes more.
Remove roasting pan from oven and lift the chicken on the rack out of the pan. Transfer chicken to a cutting board with a well and cover loosely with foil. Allow chicken to rest for 20 minutes.
While chicken is resting, discard vegetables and pour pan juices from roasting pan into a fat separator. Pour off as much fat as possible and return remaining pan juices to roasting pan.
Place the roasting pan across two burners on stove and heat on medium-high heat. Whisk in chicken stock and white wine, cooking until pan juices come to a boil while scraping the bottom of the pan to release any browned bits. Sprinkle flour over pan juices and whisk vigorously until mixture is smooth. Reduce heat to medium-low and simmer until gravy thickens and coats the back of a spoon, about 10 to 15 minutes. Strain gravy through a fine-mesh strainer into a small saucepan. Taste and adjust seasoning with salt and pepper. Keep warm.
To serve: Remove twine from chicken and carve. Place each piece on an individual serving plate and drizzle with 1 to 2 ounces of pan gravy. Garnish with rosemary sprigs and lemon wedges. Serve immediately.