Best 11 Roasted Chicken With Lemon Sauce Recipes

ROASTED CHICKEN WITH LEMON SAUCE

Steps:

• Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large roasting pan with a rack, cook chicken, skin side up, until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees, about 45 minutes. Remove chicken and rack.
• Make sauce: Pour pan juices into a measuring cup; skim off fat. In pan, cook wine over medium-high, scraping up bits, until reduced by a fourth, 4 to 6 minutes. Add broth, lemon juice, and pan juices. Cook until reduced by a fourth, 5 minutes. Stir in oregano. Add water, if needed, to make 1 1/2 cups.
• Serve 2 chicken halves with 1/2 cup of the sauce.

SKILLET-ROASTED CHICKEN IN LEMON SAUCE

Steps:

• Dissolve the 1/4 cup of salt into a quart (four cups) of cold water in a large bowl.
• Refrigerate for 30-60 minutes.
• Remove the chicken from the brine and pat dry with paper towels.
• Preheat the oven to 475 degrees. Place the rack in the center of the oven.
• Heat the olive oil in an OVEN SAFE skillet over medium-high heat.
• Season both sides of the chicken with freshly cracked pepper, dried oregano, and garlic powder, to taste.
• Place the chicken skin side down in the HOT skillet and cook until skin is golden brown and crisp, about 8-10 minutes.
• Transfer breasts to a large plate.
• Pour off any excess fat in the skillet then return to the heat.
• Add the butter, shallot, and garlic and cook, stirring constantly, until fragrant, about 30-45 seconds.
• Sprinkle the flour evenly over the mixture and cook, stirring constantly, until flour is lightly browned, about 1-2 minutes.
• Slowly add the broth and lemon juice, scraping up any browned bits from the bottom of the skillet, and bring to a simmer.
• Cook for 2-3 minutes to thicken and reduce the sauce a bit.
• Add two teaspoons of lemon zest and remove the skillet from the heat; stir until well combined.
• Return chicken skin side UP (skin should be above the surface of the liquid), and any chicken juices from the plate to the skillet and transfer to the oven.
• Cook, uncovered, until the breasts register 160 degrees, 10-12 minutes.
• While the chicken cooks, chop the parsley and one teaspoon of lemon zest together until finely minced and well combined.
• Remove skillet from the oven and let the chicken stand for 5 minutes.
• Transfer chicken to a serving platter.
• Whisk the pan sauce, incorporating any browned bits from the sides & bottom of the pan, until smooth, about 30 seconds.
• Whisk half of the parsley-zest mixture into the sauce. Taste & season with sea salt and freshly cracked pepper, to taste, if needed.
• Slice the chicken breast then sprinkle the remaining half of the parsley-zest mixture over the sliced chicken.
• Serve sauce on the side. Enjoy.

ROASTED CHICKEN WITH LEMON CREAM SAUCE

Steps:

• Remove the giblets and neck and rinse the chicken with cold water; pat dry. Sprinkle the cavity with salt and pepper. Place a mixture of the fresh herbs in the cavity. Tie the ends of the legs together with string. Lift the wingtips up and over the back, and tuck under the bird.
• Place the chicken on a rack in a shallow roasting pan, breast side up. Insert a meat thermometer into a meaty portion of the thigh, making sure it doesn't touch bone.
• Bake uncovered, at 350 degrees for 2 hours or until the thermometer registers 180 degrees. Remove the chicken from the roasting pan, discarding the drippings.
• About 15 minutes before the chicken is done, start your lemon cream sauce. Melt the butter in a large skillet over medium heat. Add the sherry and the next 6 ingredients. Bring to a boil. Gradually stir in the whipping cream; cook for 1 minute. Remove from heat.
• Cut the chicken into serving pieces, and return to the roasting pan. Pour the lemon Cream Sauce over the chicken; sprinkle evenly with cheese. Broil 5 1/2 inches from the heat (with an electric door partially open) 3 to 4 minutes or until the cheese melts. Serve immediately.

LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

SPLIT ROASTED CHICKEN WITH LEMON SAUCE

Steps:

• Preheat oven to 500 degrees F. Put the oven rack in the middle of the oven.
• Using a sharp knife or poultry scissors, cut through bones on either side of backbone. Remove and backbone (save for soup stock). Place chicken breast side up on cutting board. Flatten chicken by placing the heel of your hand over the breastbone and pressing down firmly. Season chicken generously on all sides with salt and pepper. Refrigerate overnight or let stand at least 1 hour in the refrigerator.
• Roast chicken, rotating once, for 20 minutes, reduce heat to 325 degrees F and cook 15 minutes more or until an instant read thermometer inserted in thickest part of thigh reads 160 degrees F, or until juices run clear.
• While chicken is roasting make the lemon sauce. Whisk together lemon juice, olive oil, red wine vinegar, garlic, and oregano. Season with salt and pepper.
• Remove the chicken from the oven and place on a cutting board. Cut chicken into pieces. Pour the fat off the broiler pan, leaving the solids. Add chicken back to pan. Pour lemon sauce over the chicken and place the pan back in oven and cook for 5 minutes. Garnish with parsley. Serve over rice.

CHICKEN WITH ROASTED LEMON AND ROSEMARY SAUCE

Steps:

• Preheat the broiler.
• Cut a small slice off both ends of each lemon, and then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof nonreactive baking dish, and season with salt. Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Cool slightly. Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon to get as much juice out as possible. Discard the lemon peels.
• Reduce oven temperature to 425 degrees F.
• Season chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove chicken to a plate or baking sheet.
• Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and tossing, until brown all over, about 10 minutes. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven until potatoes and chicken are cooked through, about 10 to 15 minutes. Remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.
• Return the pan to medium-high heat, add the garlic and rosemary, and cook until fragrant, about 1 minute. Add 1 cup of chicken broth and reserved lemon juice. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan, and then add the remaining 1 cup broth. Bring to a simmer stir in parsley and season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately, garnished with rosemary sprigs

LEMON AND GARLIC ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
• Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
• Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
• Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

OVEN ROASTED LEMON CHICKEN WITH SEASONED SAUCE

Steps:

• Pre-heat oven to 180°C.
• Place one of the garlic head halves and half of the lemon slices in a large heat-proof baking dish.
• Place the cardamom pods, cumin seeds, and cloves in a mortar and pestle and lightly crush (just enough that their aromas are released); scatter these in the baking dish.
• Gently loosen the skin (from the bottom, not neck, end) of the chicken and place lemon slices over the breasts (you should be able to get 2-4 slices over each breast).
• Put the remaining lemon slices and the other garlic half inside the chicken.
• Place the chicken BREAST SIDE DOWN in the baking dish.
• Rub or brush the olive oil over the chicken and salt and pepper as desired.
• In a small saucepan on the stove top, heat the water to boiling and dissolve the bouillon cube in it.
• Take 2 TBS of this broth and add to the baking dish.
• Place the dish in the oven and bake for 1 hour.
• Remove the dish from the oven, turn the chicken over, baste with pan juices, and return to oven, baking one hour more until the chicken is done (when the thickest part of the leg is pricked, the juices will run clear).
• Remove the chicken to a cutting board, and pour any pan juices through a strainer into the saucepan with the remaining chicken bouillon.
• Heat this mixture to boiling, and as it boils stir the flour briskly in; boil for 2 minutes or until thickened.
• Pour the sauce into a serving bowl (if your flour clumped, just strain it as you pour into serving bowl).
• Remove the lemon slices and garlic from the chicken; carve as usual.
• Serve, passing sauce.

LEMON-ROASTED CHICKEN

Steps:

• Fill chicken cavity with celery, onion and apple. Tuck wings under chicken; tie drumsticks together. Place in a 6-qt. slow cooker, breast side up. Rub chicken with oil; rub with rosemary, salt, thyme, paprika, garlic and pepper. Top with lemon., Cook, covered, on low until a thermometer inserted in thickest part of thigh reads at least 170°-175°, 4-5 hours. Remove chicken from slow cooker; tent with foil. Discard vegetables and apple. Let chicken stand 15 minutes before carving.

ROASTED LEMON CHICKEN

Steps:

• Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string. , Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving.

CHICKEN WITH ROASTED LEMON AND ROSEMARY SAUCE

Steps:

• Put the potatoes in a pot of salted cold water and bring to a boil. Cook until just tender, about 20 minutes. Drain and let cool, but do not peel. Cut in half and set aside.
• Preheat the broiler. Cut a small slice off both ends of each lemon, then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof non-reactive baking dish, brush with olive oil, and season with salt and pepper. Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Let cool. Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon. Discard the lemon shells.
• Preheat the oven to 450°F. Season the chicken with salt and pepper. Heat the remaining 1/4 cup olive oil in a large ovenproof saut pan over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove to a platter.
• Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and tossing, until brown all over, about 5 minutes. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven to reheat and cook through, about 10 minutes. When done,remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.
• Return the pan to medium-high heat and add the garlic. Sauté briefly until light brown. Immediately add the reserved roasted lemon juice (this final flash of heat will cook off any residual acid flavor), stock, rosemary, and parsley. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan. Season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately.