What is more comforting than a roast chicken? We never seem to tire of it. I find that the simpler the preparation, the more beloved it is. Here I flattened the chicken by cutting out the back and pressing it to lie flat in the pan. This speeds up the cooking process without sacrificing flavor or that delicious crisped skin everyone loves. In this recipe I roasted lemons, onions and garlic along with the chicken and made a delicious pan sauce. There is nothing better than this on a cold day!
Lemon and Rosemary Roasted Chicken
Who doesn't love roast chicken? It's a favorite of our family and friends. This recipe calls for cutting out the back and flattening the chicken so it will cook a bit quicker and provide a bit of variety with the roasted Garlic and lemon. Try it - you'll see why it's such a favorite is our home!
- 1 pounds Whole Chicken 3 -4 pounds
- 1 -2 Tablespoons Olive Oil
- 1 Tablespoon Fresh Rosemary finely chopped
- 1 - 2 Lemons halved and seeds removed
- ½ Red Onion thinly sliced
- 4 -5 Cloves Garlic unpeeled
- 1 cup White Wine
- sea salt and fresh ground pepper
Heat the oven to 450 degrees.
Prepare the chicken by removing the back with sissors and opening it like a book and gently pressing down to have it lie flat. CLICK HERE for a great video to show you how to do this. Gently place the chicken in a skillet or roasting pan to hold it snugly. I use a 12' cast iron skillet.
Rub the chicken all over with the olive oil and season liberally with salt, pepper and the chopped rosemary. Pour ¾ cup of the white wine into the pan around the chicken.
Roast the chicken in the oven until the juices run clear, about 35 - 40 minutes. The internal temperature should be 165 degrees on a cooking thermometer.
Remove the chicken from the pan and let it rest on a cutting board, covered with foil for 20 - 30 minutes to redistribute the juices.
While the chicken is resting, squeeze the garlic cloves from their skins, and the juice from the lemons, discarding the garlic skins and lemon halves. Remove as much fat as possible from the pan juices. Smash the garlic cloves with a fork and return them to the pan.
Place the pan on the stove, add the remaining ¼ cup of white wine, heat the pan juices to medium and stir up the brown bits. Season with to taste salt, and pepper. if the lemon is to strong then temper the flavor with some olive oil.
Carve the chicken and serve with the pan juices.