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Roast Chicken with Lemon Zest and Herbs

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Another roast chicken recipe!

  • 1 (4 pound) free-range chicken- Pat the chicken dry with paper towels.

Butter Mixture

  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Zest of one lemon- don’t throw the lemon away
  • 1 teaspoon salt plus more for seasoning the bird
  • ½ teaspoon pepper plus more for seasoning the bird
  • 2 tablespoons butter, softened
  • 1 tablespoon extra virgin olive oil

Mix all the ingredients together and rub under the skin, as well as all over the outside of the chicken. Season the bird with all over with salt and pepper.

Cavity

  • 1 lemon, cut in half (use the one without the zest)
  • 1 orange cut in half
  • ½ head garlic
  • 1 onion, cut into small pieces- for the roasting pan

Gravy

  • 1½ cups chicken broth
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste

Preheat oven to 400 degree F.

Stuff the cavity with the lemon, orange and garlic. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan. Add the onion in the pan around and under the chicken. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, covered with aluminum foil.
Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Season the gravy with salt and pepper.

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