Roasted Lemon Herb Chicken with White Wine Sauce
This Roasted Lemon Herb Chicken with White Wine Sauce is a breathtaking dish that combines vibrant flavors and aromas typical of Italian cuisine. Marinated chicken pieces are lightly dredged in seasoned flour and beautifully browned, creating a golden crust that seals in the juices. Prepared in a rich white wine, fresh lemon, and rosemary sauce, this dish elevates the classic roast chicken experience. It's the perfect balance of acidity and savoriness, making it a light yet flavorful option for any dinner party or family gathering. Despite the seemingly lengthy instructions, this dish is accessible for cooks of all skill levels, promising a restaurant-quality meal made right in your kitchen. Embrace the warmth of rosemary and the freshness of lemon as you indulge in this culinary delight!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
roasting chicken
1 (cut into pieces (2.5-3 lbs))
all-purpose flour
1 cup (for dredging)
salt
to taste
black pepper
to taste
oregano
1 teaspoon
olive oil
4 tablespoons
garlic cloves
3 (peeled and sliced)
chopped onion
1/2 cup
fresh rosemary
1 sprig (or 2 teaspoons dried)
chicken broth
1 cup
white wine
1/2 cup
lemon
1 (juice only)
unsalted butter
3 tablespoons (softened)
flour
1 tablespoon
fresh parsley
1/4 cup (chopped)
Instructions
1
Preheat the oven to 400°F (200°C).
2
In a bowl, combine all-purpose flour, oregano, salt, and black pepper. Mix well to ensure the seasonings are evenly distributed.
3
Rinse and thoroughly dry the chicken pieces using paper towels. Dredge each piece lightly in the seasoned flour mixture, shaking off any excess flour.
4
In a large, heavy ovenproof skillet, heat the olive oil over medium heat. Once hot, add the chicken pieces, skin side down, and sear until golden brown on all sides, approximately 5-7 minutes per side. Be careful not to let the oil burn.
5
Once browned, transfer the chicken pieces to a plate. Pour out excess oil, leaving about 1-2 tablespoons in the pan.
6
Add the chopped onion to the skillet and sauté over medium heat until soft, about 3 minutes. Then, add the sliced garlic and cook until fragrant, about 1 minute.
7
Pour in the white wine and use a wooden spoon to scrape any browned bits from the bottom of the skillet. Let the wine reduce by half, which should take around 5 minutes.
8
Add the chicken broth, bringing the mixture to a boil. Break the rosemary into smaller pieces and stir it into the sauce.
9
Return the browned chicken pieces to the skillet in a single layer, spooning the sauce over the top. Transfer the skillet to the preheated oven and bake uncovered until the chicken is fully cooked, around 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
10
Once cooked, carefully remove the chicken from the skillet and place it on a warmed platter.
11
Bring the remaining sauce to a gentle boil on the stovetop. Stir in the lemon juice and adjust the seasoning with salt and pepper to taste.
12
In a small bowl, mix the tablespoon of flour with the tablespoon of softened butter to create a paste. Add the remaining butter to the sauce in the skillet, whisking continuously.
13
If the sauce appears too thin, gradually incorporate the flour-butter mixture while whisking to prevent lumps. Once the sauce has thickened, add the chopped parsley and stir well.
14
Pour the sauce over the chicken on the platter, and serve hot to enjoy the mélange of robust flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of Roasted Lemon Herb Chicken with White Wine Sauce?
This dish features a vibrant Italian-inspired flavor profile that balances the acidity of fresh lemon and white wine with the savory warmth of rosemary and garlic.
What type and size of chicken should be used?
The recipe calls for one roasting chicken, approximately 2.5 to 3 lbs, cut into pieces.
What seasonings are added to the flour for dredging?
The dredging mixture includes 1 cup of all-purpose flour, 1 teaspoon of oregano, and salt and black pepper to taste.
What is the required oven temperature for this recipe?
The oven should be preheated to 400°F (200°C).
Why is it important to dry the chicken before dredging?
Drying the chicken thoroughly with paper towels ensures the seasoned flour adheres properly and allows for a better sear in the skillet.
How long should the chicken pieces be seared?
Chicken pieces should be seared skin side down for approximately 5-7 minutes per side until they are golden brown.
How much oil should be left in the pan after browning the chicken?
After browning, pour out the excess oil, leaving approximately 1-2 tablespoons in the skillet for sautéing.
How long do you sauté the onions?
The 1/2 cup of chopped onions should be sautéed over medium heat for about 3 minutes until they become soft.
When should the garlic be added during the cooking process?
Add the sliced garlic to the skillet after the onions have softened and cook for about 1 minute until fragrant.
What is used to deglaze the skillet and release the browned bits?
Use 1/2 cup of white wine to deglaze the skillet, scraping the bottom with a wooden spoon.
How much should the white wine be reduced?
The white wine should be allowed to reduce by half, which typically takes around 5 minutes.
What herbs are incorporated into the sauce?
The sauce utilizes fresh rosemary (1 sprig) or 2 teaspoons of dried rosemary, along with oregano and fresh parsley.
How much chicken broth is needed?
The recipe requires 1 cup of chicken broth, added to the sauce before returning the chicken to the pan.
How long does the chicken need to bake in the oven?
The chicken should bake uncovered for 20-25 minutes.
What is the safe internal temperature for the chicken?
The chicken is done when its internal temperature reaches 165°F (75°C).
How is the sauce finished after roasting?
After removing the chicken, bring the remaining liquid to a boil and stir in lemon juice, butter, and a flour-butter paste.
How do you thicken the white wine sauce?
Thicken the sauce by whisking in a paste made from 1 tablespoon of flour and 1 tablespoon of softened butter.
When is the lemon juice added to the dish?
Stir the juice of one lemon into the sauce once the chicken has been removed from the skillet and placed on a platter.
How much butter is used in the recipe?
The recipe calls for 3 tablespoons of softened unsalted butter in total.
What final touch is added before serving?
Stir in 1/4 cup of fresh chopped parsley into the thickened sauce before pouring it over the chicken.
Can dried rosemary be used instead of fresh?
Yes, you can substitute 1 sprig of fresh rosemary with 2 teaspoons of dried rosemary.
How much olive oil is required for searing?
The recipe requires 4 tablespoons of olive oil to sear the chicken pieces.
What should I do if the sauce appears too thin?
Gradually incorporate the flour-butter mixture while whisking continuously to avoid lumps until the desired thickness is reached.
How many garlic cloves are needed?
You will need 3 garlic cloves, which should be peeled and sliced.
What is the purpose of the flour-butter paste?
Known as a beurre manié, this paste is used to thicken the sauce while ensuring it remains smooth and lump-free.
How is the dish served?
Place the cooked chicken on a warmed platter, pour the finished sauce over it, and serve while hot.
Why is the wine reduction step important?
Reducing the wine by half concentrates the flavors and creates a more robust base for the sauce.
How much onion is used for the base of the sauce?
The recipe uses 1/2 cup of chopped onion.
Is this recipe suitable for beginner cooks?
Yes, the recipe is designed to be accessible for cooks of all skill levels, promising a restaurant-quality meal.
What kind of skillet is recommended for this dish?
A large, heavy ovenproof skillet is recommended to handle both stovetop searing and oven roasting.