Oven Roasted Lemon Chicken with Seasoned Sauce
Elevate your weeknight dinners or holiday feasts with this Oven Roasted Lemon Chicken with Seasoned Sauce, a dish bursting with bright citrus, fragrant herbs, and rich, savory flavors. This recipe starts with a whole chicken, perfectly seasoned and stuffed with fresh lemons, garlic, and sprigs of rosemary and thyme to infuse every bite with aromatic goodness. After roasting to golden brown perfection, the drippings are transformed into a luscious seasoned sauce featuring a touch of honey for a sweet-savory balance. Perfectly crispy on the outside and juicy on the inside, this roasted chicken pairs beautifully with roasted vegetables or mashed potatoes, making it a show-stopping centerpiece for any table. With its simple prep and restaurant-quality results, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 piece (about 4-5 lbs) Whole chicken
- 2 pieces Lemons
- 4 pieces Garlic cloves
- 3 tablespoons Olive oil
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Chicken broth
- 2 tablespoons Unsalted butter
- 1 tablespoon All-purpose flour
- 1 teaspoon Honey
Instructions
Preheat your oven to 425°F (220°C).
Rinse the chicken inside and out under cold water and pat it dry with paper towels. Ensure the cavity is empty.
Cut one of the lemons into quarters. Stuff the chicken cavity with the lemon quarters, 2 garlic cloves (left whole), 1 rosemary sprig, and 2 thyme sprigs.
In a small bowl, mix 2 tablespoons of olive oil with the remaining garlic (minced), the juice of the second lemon, salt, and black pepper.
Rub the olive oil mixture all over the chicken, including under the skin if possible, for extra flavor.
Tie the chicken legs together with kitchen twine and tuck the wing tips under the bird to ensure even roasting.
Place the chicken on a roasting rack in a large roasting pan, breast-side up.
Roast the chicken in the preheated oven for 20 minutes, then lower the heat to 375°F (190°C) and continue cooking for approximately 70 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh.
Transfer the chicken to a cutting board to rest for 15-20 minutes before carving. This allows the juices to redistribute.
While the chicken rests, prepare the seasoned sauce using the drippings from the roasting pan.
In a skillet over medium heat, melt the butter and whisk in the flour to create a roux. Cook for 1-2 minutes until lightly golden.
Deglaze the skillet with the chicken broth, scraping up any browned bits from the bottom of the pan.
Stir in the honey, the remaining rosemary (minced), and thyme (minced), and let the sauce simmer for 3-5 minutes until slightly thickened.
Strain the sauce through a fine-mesh sieve for a smoother consistency, if desired.
Carve the chicken and serve with the seasoned sauce drizzled over the top. Enjoy!
Nutrition Facts
Calories |
927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1019 mg | 44% | |
| Total Carbohydrate | 5.0 g | 2% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.7 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 838 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
