Roasted Chicken with Lemon Cream Sauce
Elevate your dinner table with this mouthwatering Roasted Chicken with Lemon Cream Sauce, a dish that’s as elegant as it is comforting. Featuring a perfectly roasted whole chicken seasoned with aromatic thyme, garlic, and butter for juicy, tender meat and irresistibly crispy skin, this recipe truly shines with its luscious lemon cream sauce. The sauce—made with rich heavy cream, zesty lemon juice, and a hint of chicken broth—is thickened to perfection and adds a bright, tangy twist to the savory roast. Ready in under two hours, this show-stopping meal is perfect for family dinners or special occasions. Serve it with roasted vegetables or velvety mashed potatoes and garnish with chopped fresh parsley for the ultimate finishing touch. This recipe strikes the perfect balance of indulgence and simplicity—your new go-to for a dinner masterpiece!
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Recipe Information
Ingredients
- 1 4-5 lbs whole chicken
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon thyme (fresh or dried)
- 2 tablespoons butter
- 1.25 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley (chopped)
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it on a roasting pan or baking sheet.
Rub the chicken all over with olive oil, then season with salt, black pepper, garlic powder, and thyme. Be sure to rub the seasoning under the skin as well for extra flavor.
Place small pieces of butter (about 1/2 tablespoon each) under the skin of the chicken for added moisture and flavor.
Roast the chicken in the preheated oven for 75-90 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the breast. Baste the chicken with its own juices halfway through cooking for extra crispness.
While the chicken is roasting, make the lemon cream sauce. In a medium saucepan, heat the chicken broth and heavy cream over medium heat until it begins to simmer.
Stir in the lemon zest and lemon juice, then reduce the heat to low.
In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually whisk this into the sauce to thicken it.
Simmer the sauce for 5-7 minutes, stirring occasionally, until it reaches your desired consistency. Remove it from the heat and set aside.
Once the chicken is fully cooked, remove it from the oven and let it rest for 10-15 minutes before carving.
Serve the roasted chicken with the lemon cream sauce drizzled on top or on the side. Garnish with fresh parsley for a pop of color and freshness.
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 4617 mg | 201% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.8 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 828 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.
