Savory, Lemony Rosemary-Infused Roast Chicken Recipe

Savory, Lemony Rosemary-Infused Roast Chicken Recipe

Ready to impress your dinner guests with a delightful, herby masterpiece? Let's take a gander at whipping up some Lemon Garlic Roasted Chicken. This meal is perfect for a relaxed Sunday supper or an intimate dinner party and will have 'em drooling in no time.

Fear not, ace cook! The lemon and garlic flavors will soften during roasting, leaving your chicken exquisitely seasoned without being overpowering. Follow along, and you'll be serving this mouthwatering dish in no time.

Serves 2-4Difficulty: EasyTotal Time: 2 hrs 15 mins (plus up to 8 hrs chilling time)

Ingredients

• 1 (4-5 pound) whole chicken, devoid of the neck and giblets
• Salt, kosher
• Pepper, freshly ground
• 1 medium lemon, quartered into 8 wedges
• 2 (7-inch) rosemary sprigs
• 1/4 cup olive oil
• 4 tablespoons unsalted butter (½ stick)
• 1/2 teaspoon soy sauce
• 4 cloves of garlic, flattened

For the Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons finely chopped shallot
• 1/3 cup dry white vermouth
• 3 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth or stock
• Salt, kosher
• Pepper, freshly ground

Let's Get Cooking, Chef!

For the chicken:

1. Lay your chicken on a flat surface and pat it dry with a paper towel. Season generously with salt and pepper, then cover and chill for at least 1 hour (preferably overnight) in your fridge.
2. Heat your oven to 375°F and arrange a rack in the middle. Allow the chicken to sit at room temperature.
3. Boil some water in a small saucepan, add your lemon wedges, and let them simmer until the rinds soften (about 10 minutes). Drain the lemons and set them aside.
4. In a small saucepan over medium heat, combine olive oil, butter, soy sauce, garlic, and 1 tablespoon of rosemary leaves. Cook until the garlic is golden and the rosemary crispy (about 4 minutes). Strain the mixture and set it aside. Discard the garlic, but reserve the rosemary leaves for the sauce.
5. Dry the chicken one more time with a paper towel, place leftover lemon wedges, the remaining rosemary sprig, and the reserved garlic inside the cavity. Brush the chicken with some of the reserved rosemary-garlic butter mixture. Transfer the chicken to a roasting pan and roast, basting every 15 minutes, until the skin is golden, the meat juices run clear, and a thermometer inserted into the inner thigh registers 165°F (60-75 minutes).

For the sauce:

1. When the chicken is ready, remove it from the oven and transfer it to a cutting board, letting the juices from the cavity drip back into the pan. Cover the chicken with aluminum foil. Finely chop the remaining 2 lemon wedges and crumble the reserved rosemary leaves.
2. Carefully pour the drippings from the roasted chicken into a medium bowl and skim the fat off with a spoon. Transfer the drippings to a saucepan and set it over medium heat.
3. Add butter to the saucepan and cook until it foams. Stir in the shallot and cook until softened (about 3 minutes). Pour in the vermouth and cook, scraping up any browned bits from the bottom of the pan, until it's reduced by half (about 3 minutes).
4. Sprinkle in the flour and cook, stirring constantly, until the raw taste disappears (about 2 minutes). Gradually whisk in the broth or stock and the reserved drippings. Bring the sauce to a simmer and cook until it thickens and slightly reduces (about 10 minutes). Season with salt and pepper to taste.

Beverage Pairing:Tablas Creek Esprit de Beaucastel Blanc, California. This wine imparts flavors of honey, citrus, flowers, and wild herbs, a harmonious complement to the herbal succulence of the chicken.

Pondering what side dishes to serve with your fabulous roasted chicken? Here are some scrumptious options that accentuate its bright, earthy flavors:

Vegetables:- Roasted Green Beans- Roasted Asparagus- Garlic Parmesan Brussels Sprouts- Air Fryer Broccoli

Starches:- Mashed Potatoes- Roasted Rosemary Potatoes- Couscous Salad

Salads:- Mediterranean Salad- Caprese Salad- Spring Salad

Other Options:- Grilled Vegetables- Tzatziki Sauce with Pita

1. The lemon and garlic flavors will soften during roasting, leaving the chicken exquisitely seasoned without being overpowering in the 'Lemon Garlic Roasted Chicken' recipe.
2. This recipe yields a serving for 2-4 people, making it perfect for a relaxed Sunday supper or an intimate dinner party.
3. The recipe for the 'Lemon Garlic Roasted Chicken' is quite easy, with a total time of 2 hours and 15 minutes (plus up to 8 hours chilling time).
4. Uncategorized: The 'Lemon Garlic Roasted Chicken' recipe calls for 4 cloves of garlic, among its ingredients, which work in harmony with other elements like olive oil, butter, soy sauce, and rosemary to create a delightful dish.

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