Lemon Roasted Chicken is one of our top five recipes we absolutely love. This chicken is so moist, and scrumtious. It totally surrounds you with comfort. Stuffing this bird with the lemon pieces, elephant garlic, herbs and spices transcends the flavors throughout the meat. Start out with 1/2 cup water in the bottom of the roasting pan and set the chicken on a rack. Make sure your rack is high enough not to touch the water. The water helps prevent the burning of the pan at the initial high heat. The rack allows air to circulate around the whole bird assuring a more even cooking experience. We start out at a preheated 400 degree oven to start to get the skin crispy. Roast for 20 minutes at this temperature. Then flip over with the breast side down. This will make sure that your breasts are tender and not dry. Reduce heat to 350 degrees and roast for another 20 minutes. Give the bird a baste and let it go for another 20 minutes. Your goal here is to have a crispy skin and a tender bird with lots of flavor! Give it a test on temperature. You want it to be 180 degrees. If you notice that the side toward the back of the oven is more done, than give your pan a turn and let it go another five minutes or so. Make sure you do have enough liquid in the bottom of the pan so it doesn’t burn. Add a little more water if needed.
Now comes my favorite part, creating the magic sauce. Your bird is done. Remove it to a carving board and let it rest for 5 minutes. Carefully remove the lemon and garlic pieces from the bird. Return these to the roasting pan. Add the white wine and deglaze. If your bits and pieces are difficult to break loose, simply take an ice-cube (I prefer to freeze leftover chicken broth in an ice-cube tray for more flavor). The ice makes breaking those pieces up much easier. Simply push the cube down with a fork and press onto the stuck on pieces. Magically they become part of your flavorful sauce to be! Let simmer for 5 minutes adding 1/2 cup of water or broth if needed. Adjust your seasonings. Now remove your lemons and carefully pour your magic nector into a small blender cup. Strain off any excess oil. Blend away! The elephant garlic is what makes this sauce creamy. Elephant garlic is actually a variation of a leek versus an oversized relative of common garlic. Hence, it’s milder taste. That is what makes this sauce so special. Once blended, pour your special lemon roasted chicken sauce back into the roasting pan. Add a little more chicken broth and the corn starch mixture. Adjust your seasonings. By now it is time to carve your bird. Pour any excess juices from the bird into your sauce. Plate your meat and top with your special sauce! It truly is winner, winner…chicken dinner! Enjoy!
Lemon Roasted Chicken Ingredient Health Benefits:
- Lemon and lemon zest – immune stimulant, digestive tonic, supports healthy skin.
- Elephant garlic – high in fiber and provides calcium, vitamin C and many B vitamins,potassium, and folic acid. It also has anti-inflammatory qualities and has diuretic and laxative properties.
- Rosemary – contains carnosol which is known as a cancer preventer. Immune booster due to the antioxidant & anti-inflammatory properties. It contains a good amount of vitamin A, C, and iron. Bonus some say the aroma improves your mood!