LEMON CHICKEN WITH WHITE WINE-HERB PAN SAUCE
Steps:
- Preheat the oven to 450 degrees. Mix herbs, garlic and zest into softened butter. Pat chicken dry and place in a roasting pan. Reserve 1 tablespoon of the herb mixture and spread the rest over the chicken. Stuff the quartered lemon into the cavity, and if desired, tie the chicken's legs together. Roast the chicken for 20 minutes, then reduce the heat to 375 degrees. Cover very loosely with foil if the skin is browning too quickly. Roast for about an hour, until the thigh wiggles freely and the temp of the inner thigh registers 165 degrees. Take out the pan and tip the chicken to pour the juices from the cavity into the pan, then transfer the chicken to a platter. Pour the wine and stock into the roasting pan, and scrape the pan to loosen any browned bits. Pour the liquid into a large Pyrex measuring cup or pan and skim off the fat if desired. Transfer the defatted liquid to a small sauce pan, add the reserved herb butter, and bring to a boil; cook for 5 minutes to reduce slightly. Whisk the arrowroot into a tablespoon of water and whisk into the simmering liquids, then stir until thickened. Serve the warm sauce over each portion, there will be enough to sauce some rice or noodles on the plate as well.
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Hani al-Mohammedawi
[email protected]This dish is okay, but I've had better. The chicken was a bit dry and the sauce was a bit too thin. I think I'll try a different recipe next time.
Adriana Jurado
[email protected]This recipe is a winner! I've made it several times and it's always a hit. The chicken is moist and flavorful, and the sauce is creamy and delicious. I highly recommend it.
Meilia
[email protected]This dish is delicious, but it's a bit too rich for me. I think I'll try making it with a lower-fat milk next time.
Wazeerkhan Wazeerkhan
[email protected]This recipe is a bit bland for my taste. I added some extra garlic and chili powder to give it a little more kick.
charlotte sandoval
[email protected]I love the bright, citrusy flavor of this dish. The lemon and white wine really shine through. I also appreciate that it's a one-pot meal. Less cleanup!
Liza Chin
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is fall-off-the-bone tender and the sauce is rich and decadent. I served it with roasted potatoes and asparagus.
Eva Rose Namehe
[email protected]I'm not a very experienced cook, but this recipe was easy to follow. The chicken turned out perfectly and the sauce was creamy and flavorful. I will definitely be making this dish again.
REX LEADER
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious. I usually serve it with mashed potatoes and green beans.
Wendy Totten
[email protected]I love this recipe. It's so versatile. I've made it with chicken breasts, thighs, and even drumsticks. It always comes out great. The sauce is also delicious. I often use it to make a pasta dish.
Rev prezime
[email protected]This recipe is a keeper. It's easy to make and the results are impressive. I made it for a dinner party and everyone raved about it. The chicken was perfectly cooked and the sauce was rich and creamy.
rahim swati
[email protected]I'm not a huge fan of chicken, but this dish changed my mind. The chicken was so moist and flavorful. The sauce was also delicious. I served it over rice and it was a hit with my family.
mazen 2020
[email protected]This is one of my favorite recipes! The lemon and white wine give the chicken a bright, citrusy flavor. The herbs add a touch of sophistication. I always serve this dish with roasted vegetables.
Wassay King
[email protected]I've made this dish several times and it always comes out perfect. The chicken is tender and juicy, and the sauce is flavorful and creamy. I love that I can use pantry staples to make this dish.