Roast Chicken #SundaySupper

Today the Sunday Supper Family is featuring their favorite easy supper recipes.  Mine is one that is beloved in our household:  Roast Chicken.  I have so many variations of this dish that they can’t be counted but if I need a quick dinner Roast Chicken is the family favorite!

The preparation is simple:

  1. Cut the back out of the chicken and flatten it
  2. Season the chicken as you wish and place it in a cast iron skillet
  3. Surround it with fresh herbs (I use Rosemary) and lemon halves, garlic and onion.

While this cooks in the oven I make a simple salad or plain green vegetable then – Violá dinner is served.  If the kids come over or I want to dress it up I add carbs – maybe brown rice or simple potatoes.  The pan sauce is amazing over the carbs but if it’s just the two of us I skip it.  They are really good but we are watching our waistline….

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Lemon and Rosemary Roasted Chicken
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!
  • 1 Whole Chicken, 3 -4 pounds
  • 1 -2 Tablespoons of Olive Oil
  • 1 Tablespoon of Fresh Rosemary, finely chopped
  • 1 - 2 Lemons, halved and seeds removed
  • ½ Red Onion, thinly sliced
  • 4 -5 Garlic Cloves, unpeeled
  • 1 cup of white wine
  • sea salt and fresh ground pepper
  1. Heat the oven to 450 degrees.
  2. Prepare the chicken by removing the back with sissor's 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Carve the chicken and serve with the pan juices.

Here are the links to all of the Sunday Supper favorite easy supper recipes:

Chicken Suppers

Pasta Suppers

Pork Suppers

Sheet Pan Suppers

Soup and Sandwich Suppers

Stove Top Suppers

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


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