Reviews (1) Add Rating & Review 4 Ratings 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 01/22/2015 The first time I ever roasted a chicken, I used this recipe. Now I serve them at least every other week. The result is always tender and juicy. In the summer it's great to roast on an outside grill with a thermometer in a cast iron skillet covering with foil part of the time to keep from burning. Saves heating up the house. Have also made it in an electric roaster. Love this recipe.
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Gallery Lemon Herb Roasted Chicken Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 chicken (3 1/2 pounds), rinsed and patted dry 2 cloves garlic, smashed and peeled 2 to 3 tablespoons unsalted butter, room temperature Coarse salt and freshly ground pepper 1 lemon, quartered 1/3 cup dry white wine, or water or chicken stock 1/2 teaspoon dried thyme
Cook’s Notes To keep the chicken in an attractive shape, tuck the wings underneath, and tie the legs together with kitchen string.
Gallery Lemon Herb Roasted Chicken
Recipe Summary Servings: 4
Gallery
Lemon Herb Roasted Chicken
Lemon Herb Roasted Chicken
Lemon Herb Roasted Chicken
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 chicken (3 1/2 pounds), rinsed and patted dry 2 cloves garlic, smashed and peeled 2 to 3 tablespoons unsalted butter, room temperature Coarse salt and freshly ground pepper 1 lemon, quartered 1/3 cup dry white wine, or water or chicken stock 1/2 teaspoon dried thyme
Directions
Preheat oven to 425 degrees. Line a roasting pan with a rack, set aside. Rub chicken all over with garlic and then with 2 tablespoons butter. Season inside and out with salt and pepper. Place garlic cloves and lemon pieces inside the cavity. Tie legs together with kitchen twine.
Place chicken on rack in prepared pan and tuck the wing tips under. Roast until the juices run clear when the thigh is pierced, 45 minutes to 1 hour. Transfer chicken to a platter, and discard twine. Keep warm.
Place roasting pan on the stove over medium-high heat, and stir in the wine, thyme, and any accumulated juices from the platter. Bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon; cook until sauce thickens slightly, about 3 minutes. If desired, stir in 1 tablespoon butter. Pass through a fine mesh sieve. Serve sauce with the chicken.
Cook’s Notes To keep the chicken in an attractive shape, tuck the wings underneath, and tie the legs together with kitchen string.
Cook’s Notes
To keep the chicken in an attractive shape, tuck the wings underneath, and tie the legs together with kitchen string.
Reviews (1)
Add Rating & Review 4 Ratings 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 01/22/2015 The first time I ever roasted a chicken, I used this recipe. Now I serve them at least every other week. The result is always tender and juicy. In the summer it's great to roast on an outside grill with a thermometer in a cast iron skillet covering with foil part of the time to keep from burning. Saves heating up the house. Have also made it in an electric roaster. Love this recipe.
Reviews (1)
Add Rating & Review 4 Ratings 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
4 Ratings 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
4 Ratings 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
4 Ratings 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 01/22/2015 The first time I ever roasted a chicken, I used this recipe. Now I serve them at least every other week. The result is always tender and juicy. In the summer it's great to roast on an outside grill with a thermometer in a cast iron skillet covering with foil part of the time to keep from burning. Saves heating up the house. Have also made it in an electric roaster. Love this recipe.Martha Stewart Member
Rating: Unrated 01/22/2015
The first time I ever roasted a chicken, I used this recipe. Now I serve them at least every other week. The result is always tender and juicy. In the summer it’s great to roast on an outside grill with a thermometer in a cast iron skillet covering with foil part of the time to keep from burning. Saves heating up the house. Have also made it in an electric roaster. Love this recipe.
Rating: Unrated
All Reviews for Lemon Herb Roasted Chicken
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lemon Herb Roasted Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
