Recipes

Lemon Roast Chicken

Lemon Roast Chicken and Lemon Chicken Soup LEMON AND GREENS CHICKEN SOUP (CTV.ca)
DifficultyPortionsPrep timeCook time
Novice4N/A120 minutes

Ingredients

  • 1 (approx. 1.75kg) chicken
  • 2 tablespoons butter, room temperature
  • 5 garlic cloves, skin on
  • 1 lemon
  • 2 teaspoons finely chopped parsley
  • 1 ½ teaspoons finely chopped rosemary
  • Salt & pepper
  • 2 yellow onions, cut into 8 wedges
  • Approx. 650g mini potatoes
  • ¼ cup white wine, optional
  • 3 cups low sodium chicken broth, divided

Directions

  1. Position your oven rack to the lower third of the oven and heat it to 425ºF. Set the chicken out onto a sturdy work surface.
  2. Add the butter to a small bowl. Peel and mince in 2 of the garlic cloves and zest in the lemon. Add the parsley and rosemary, season with salt and pepper, and mash together with a fork.
  3. Gently separate the skin from the breast of the chicken and divide about two thirds of the butter over each breast under the skin. Spread the remaining butter all over the outside of the chicken and set aside.
  4. Slice the zested lemon into approximately ½ cm slices and scatter into the bottom of a roasting pan along with the onions and 3 remaining garlic cloves. Add in the potatoes and pour over the wine, if using. Add in 1 cup of broth and place a roasting rack over the vegetables. Place the chicken on top, breast side up, and season with some more salt and pepper.
  5. Roast the chicken for 30 minutes. Remove the pan from the oven, add another splash of broth to the pan, and, using a pair of tongs, flip the chicken over so that it is breast side down. Return the chicken to the oven and continue to roast for another 25 minutes.
  6. Remove the chicken from the oven, add another splash of broth to the bottom of the pan, and flip the chicken over so that it is once again breast side up. Continue roasting the chicken for 20 minutes or until golden brown and cooked through to 165ºF.
  7. Set the chicken aside to rest for at least 10 minutes.
  8. Carve and serve with the potatoes, some of the onions, and a spoonful or two of the lovely pan juice drizzled overtop.
  9. Reserve leftover chicken, onions, garlic, and pan juices for Lemon & Greens Chicken Soup and store any leftover potatoes and lemon slices for another use.