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Roast Lemon Chicken
Few dishes say supper like a beautifully roasted chicken with juicy meat and burnished skin the color of chestnuts. Cooking the chicken in an ovenproof fry pan, rather than in a roasting pan, makes the drippings especially dark and flavorful— the perfect start to a successful gravy.
Our Alysian Cresta Ridge Russian River Chardonnay and other Rich Full-Bodied White Wines pair nicely with this recipe.
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Ingredients:
- 1 roasting chicken, about 6 1/2 lb.
- 2 Tbs. kosher salt, plus more, to taste
- 4 Tbs. (1/2 stick) unsalted butter, at room temperature
- 2 tsp. minced fresh lemon thyme or regular thyme
- 8 thin lemon slices
- 1 Tbs. olive oil
- 1/2 tsp. freshly ground pepper, plus more, to taste
- About 2 cups chicken stock
- 2 Tbs. all-purpose flour
- 1/4 cup heavy cream
Directions:
Rinse the chicken with cold water but do not dry it. Sprinkle the chicken inside and out with the 2 Tbs. salt. Place in a plastic bag and refrigerate for 16 to 48 hours. Remove the chicken from the refrigerator 1 hour before roasting.
Preheat an oven to 425°F. Rinse the chicken with cold water; pat very dry. In a bowl, stir together the butter and thyme. Starting at the cavity, slip your fingers underneath the skin and loosen it all over. Massage the butter under the skin to distribute it evenly. Slip the lemon slices under the breast skin, 4 slices on each side. Rub the chicken all over with the olive oil and season with the 1/2 tsp. pepper. Tuck the wing tips under the shoulders. Do not truss.
Place a large, heavy ovenproof fry pan (preferably cast iron) in the oven and heat until very hot, about 5 minutes. Twist a 12-inch length of foil into a rope and shape into a ring. Remove the pan from the oven and place the ring in the pan. Place the chicken, breast side up, on top of the ring. Roast, basting the chicken occasionally with the pan juices, until an instant-read thermometer inserted into the thigh registers 170°F, about 1 hour and 20 minutes. Transfer the chicken to a carving board, tent with foil and let stand for 15 minutes.
Discard the foil ring. Pour the pan drippings into a large heatproof liquid measuring cup. Spoon off and reserve the fat. Add enough stock to the drippings to total 2 cups. Return the fry pan to medium heat. Add 2 Tbs. of the reserved fat and whisk in the flour. Let bubble for 1 minute. Gradually whisk in the stock mixture and the cream and bring to a boil. Reduce the heat to low and simmer, whisking frequently, until thickened, about 3 minutes. Season with salt and pepper and pour into a sauceboat. Carve the chicken and pass the gravy on the side.
Serves 6 to 8.
Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).
Preheat an oven to 425°F. Rinse the chicken with cold water; pat very dry. In a bowl, stir together the butter and thyme. Starting at the cavity, slip your fingers underneath the skin and loosen it all over. Massage the butter under the skin to distribute it evenly. Slip the lemon slices under the breast skin, 4 slices on each side. Rub the chicken all over with the olive oil and season with the 1/2 tsp. pepper. Tuck the wing tips under the shoulders. Do not truss.
Place a large, heavy ovenproof fry pan (preferably cast iron) in the oven and heat until very hot, about 5 minutes. Twist a 12-inch length of foil into a rope and shape into a ring. Remove the pan from the oven and place the ring in the pan. Place the chicken, breast side up, on top of the ring. Roast, basting the chicken occasionally with the pan juices, until an instant-read thermometer inserted into the thigh registers 170°F, about 1 hour and 20 minutes. Transfer the chicken to a carving board, tent with foil and let stand for 15 minutes.
Discard the foil ring. Pour the pan drippings into a large heatproof liquid measuring cup. Spoon off and reserve the fat. Add enough stock to the drippings to total 2 cups. Return the fry pan to medium heat. Add 2 Tbs. of the reserved fat and whisk in the flour. Let bubble for 1 minute. Gradually whisk in the stock mixture and the cream and bring to a boil. Reduce the heat to low and simmer, whisking frequently, until thickened, about 3 minutes. Season with salt and pepper and pour into a sauceboat. Carve the chicken and pass the gravy on the side.
Serves 6 to 8.
Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).
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