Roasted Lemon Herb Whole Chicken

by StreetSmart Kitchen in Cooking > Main Course

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Roasted Lemon Herb Whole Chicken

Roasted Lemon Herb Whole Chicken with Carrots and Onions

A seasoned whole chicken sits on top of a savory white wine broth with carrots, onion, and lemon. This recipe also creates a delicious gravy.

INGREDIENTS

  • 1 whole 5-pound chicken
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 lemons, 1 halved and 1 sliced
  • 2 tablespoons olive oil
  • 1 small onion, thinly sliced
  • 1/2 cup white wine
  • 1 cup chicken broth (I like to use chicken bone broth)
  • 6 carrots, roughly chopped
  • Salt to taste

For the chicken rub:

  • 2 teaspoons poultry seasoning
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon black ground pepper
  • 1 teaspoon garlic powder

INSTRUCTIONS:

  1. Preheat oven to 350°F.
  2. Rinse chicken and remove giblets. Pat dry with paper towels.
  3. Mix chicken rub ingredients in a small bowl and rub onto the chicken, both outside and inside. Stuff the chicken with rosemary, thyme and 2 lemon halves. Set the chicken aside.
  4. In a 10-inch cast iron skillet, heat up olive oil over medium-high heat, about 2 minutes. Sauté onion for 2-3 minutes until fragrant. Stir in wine and cook until evaporates, about 3-4 minutes. Add chicken bone broth, carrots and sliced lemon. Stir well and place the seasoned chicken on top.
  5. Bake for 1.5 hours to 2 hours until chicken is completely cooked through and the temperature near the bones reaches 165°F. Baste the chicken with broth and juices a couple times during the roasting process.
  6. Once the chicken is done, transfer the chicken and the vegetables to a serving plate. Skim as much fat as possible from the surface of the remaining broth and juices in the skillet with a big spoon and bring it to a boil. Cook until the sauce is thickened, about 10 minutes. Season it with salt to taste.
  7. Slice chicken, serve with vegetables and sauce.

Notes: If you would like to thicken the sauce more, dissolve 1 tablespoon cornstarch in 2 tablespoons cold water and add to the skillet when boiling. Stir until thickened.

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Preheat oven to 350°F.Rinse chicken and remove giblets. Pat dry with paper towels.

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Mix chicken rub ingredients in a small bowl and rub onto the chicken, both outside and inside. Stuff the chicken with rosemary, thyme and 2 lemon halves. Set the chicken aside.

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In a 10-inch cast iron skillet, heat up olive oil over medium-high heat, about 2 minutes. Sauté onion for 2-3 minutes until fragrant. Stir in wine and cook until evaporates, about 3-4 minutes. Add chicken bone broth, carrots and sliced lemon. Stir well and place the seasoned chicken on top.

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Bake for 1.5 hours to 2 hours until chicken is completely cooked through and the temperature near the bones reaches 165°F. Baste the chicken with broth and juices a couple times during the roasting process.

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Once the chicken is done, transfer the chicken and the vegetables to a serving plate. Skim as much fat as possible from the surface of the remaining broth and juices in the skillet with a big spoon and bring it to a boil. Cook until the sauce is thickened, about 10 minutes. Season it with salt to taste.

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Slice chicken, serve with vegetables and sauce.