Lemon Herb Roasted Chicken

This is one of my favorite recipes that uses fresh lemons. I first had this when we were celebrating my son's high school graduation. We took the family to Brio for lunch.  My daughter ordered Lemon Herb Chicken.  I was expecting her to be served a chicken breast with some sides.  But instead they brought out a whole roasted chicken with a huge knife stuck in the breast as if it were meant for a Viking!  We all laughed at the huge portion, but she did manage to put a good dent in it.  It was delicious!  The secret is to rub some spices under the skin and put a lemon in the cavity of the chicken.  The lemon flavor is not at all over-powering and keeps the chicken very  moist.  And as a bonus, the gravy made from these drippings is killer! 

Be sure to save the left overs for pot pie!

Lemon/Herb Roasted Chicken

By Peggy Fonke – Inspired by Brio

Admittedly, not the best picture!

 

 

  

1 whole chicken – cleaned, and cavity emptied

¼ - ½ cup olive oil

½ tsp thyme

½ tsp sage

salt and pepper

2 TBL sugar

1 lemon quartered

 

In a small bowl, combine olive oil and spices.

In a roasting pan, place raw chicken, breast side up.

In cavity, insert lemon quarters

Brush chicken inside and out with olive oil and spices, including underneath the skin (at the top of the breast, gently separate the skin from the breast, brush oil mixture as far down as you can. )

 

Place chicken, uncovered in a preheated 400 oven for 30 minutes or until skin starts to brown.

Cover and turn oven down to 300 , bake an additional 45-60 minutes  or until meat thermometer reaches  165-170. Or juices run clear.  Remove from pan and immediately wrap in foil .  Let sit for 30 minutes.

Meanwhile, make gravy out of drippings.

 

Gravy

1-2 TBL flour

½ cup  hot water
1 TBL chicken soup base (I like LB Jamison)

1-2 TBL sugar

 

Use drippings for base.  Be sure to include the drippings created as the chicken rests in foil. 

Remove any excess skin or fat from stock.

In a sauce pan, bring stock to a boil

Meanwhile, blend 1-2 TBL flour, with ½ cup of hot water.   Stir mixture until there are no lumps

Gradually whisk in flour mixture to stock, stirring constantly until desired thickness is achieved. 

Season to taste using salt, pepper, and sugar .

Pair with sides that can wear this gravy proudly!  Potatoes and carrots are my favorite choices.


This is a picture of us at our son's graduation the day we discovered this yummy dish.