Zesty Herb-Infused Roast Chicken
Experience a culinary romance with this Zesty Herb-Infused Roast Chicken that’s bound to tantalize your taste buds and elevate your dinner parties! The chicken is succulent, infused with fresh citrus notes from the lemons, and roasted to golden perfection for a crispy skin that you won't be able to resist. The accompanying caramelized onions and garlic not only add depth but also create a stunning aromatic experience. Pair it with hearty red or Yukon gold potatoes that soak up the drippings for an explosion of flavor in every bite. This dish is perfect for that special occasion or a cozy night in where you want to impress yourself (or someone else). Get ready to fall in love all over again with your cooking skills!
N/A
Servings
400
Calories
10
Ingredients
Ingredients
roasting chicken
1 (4-5 lb, giblets removed and patted dry)
kosher salt
to taste (for seasoning)
freshly ground black pepper
to taste (for seasoning)
lemons
2 (quartered)
whole head garlic
1 (cloves separated and peeled)
olive oil
2 tablespoons (for brushing and tossing)
Spanish onions
2 (peeled and quartered)
dry white wine
1/2 cup (for deglazing)
chicken stock
1/2 cup (preferably homemade)
all-purpose flour
1 tablespoon (for thickening the sauce)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Begin by removing and discarding the giblets from inside the chicken. Pat the outside dry using paper towels to ensure a crispy skin.
3
Liberally season the inside cavity of the chicken with kosher salt and freshly ground black pepper.
4
Cut the lemons into quarters. Place two of the quarters inside the chicken cavity alongside the peeled garlic cloves. Reserve the remaining lemon quarters for later.
5
Gently brush the exterior of the chicken with olive oil, then sprinkle generously with salt and pepper for added flavor.
6
Using kitchen twine, tie the legs of the chicken together and tuck the wing tips neatly under the body to promote even cooking.
7
Position the chicken in a small 11 by 14-inch roasting pan to ensure even roasting without burning the onions.
8
In a large bowl, toss the reserved lemon quarters and quartered Spanish onions with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Transfer this mixture around the chicken in the roasting pan.
9
Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes, or until the juices run clear when you pierce the thigh. An instant-read thermometer should read 165°F (74°C) when inserted into the thigh.
10
Once done, carefully transfer the chicken to a serving platter. Cover it lightly with aluminum foil and let it rest for about 10 minutes while you prepare the accompanying sauce, leaving the onions and lemons in the pan.
11
Place the roasting pan on the stovetop over medium-high heat. Pour in the white wine and use a wooden spoon to scrape up any browned bits stuck to the bottom.
12
Add the chicken stock and sprinkle in the flour, stirring constantly for about a minute until the sauce thickens.
13
Finally, stir in any juices that collected under the chicken while resting. Carve the chicken and serve alongside the beautifully caramelized lemons and onions, drizzling the warm sauce generously over the top.
Nutrition Information
22.5g
Fat
11.25g
Carbs
37.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Zesty Herb-Infused Roast Chicken.
What size roasting chicken should be used?
A 4-5 lb roasting chicken is recommended.
What temperature should the oven be preheated to?
The oven should be preheated to 425°F (220°C).
How many calories are in a serving of this chicken?
There are 400 calories per serving.
What is the protein content of this dish?
Each serving contains 37.5g of protein.
Why should I pat the outside of the chicken dry?
Patting the chicken dry with paper towels ensures a crispy skin.
What ingredients are placed inside the chicken cavity?
Kosher salt, black pepper, two lemon quarters, and peeled garlic cloves are placed inside.
How many lemons are needed for this recipe?
Two lemons are required, both of which should be quartered.
What type of onions are used in this dish?
Two Spanish onions, peeled and quartered, are used.
How do I prepare the garlic for roasting?
Use one whole head of garlic with the cloves separated and peeled.
What kind of oil is used for brushing the chicken?
Olive oil is used for brushing the chicken and tossing the vegetables.
How should the chicken legs and wings be secured?
The legs should be tied with kitchen twine and the wing tips tucked under the body.
Why is it important to tuck the wing tips?
Tucking the wings and tying the legs promotes even cooking.
What size roasting pan is recommended?
A small 11 by 14-inch roasting pan is recommended.
How long does the chicken need to roast?
The chicken should roast for approximately 1 hour and 15 minutes.
What is the safe internal temperature for the chicken?
An instant-read thermometer should read 165°F (74°C) when inserted into the thigh.
Should the chicken rest after cooking?
Yes, it should rest for about 10 minutes covered lightly with aluminum foil.
What is used to deglaze the roasting pan?
1/2 cup of dry white wine is used to deglaze the pan.
How is the sauce thickened?
The sauce is thickened by stirring in 1 tablespoon of all-purpose flour.
What type of chicken stock is preferred?
Homemade chicken stock is preferred, though any variety will work.
What should I do with the juices that collect while the chicken rests?
The resting juices should be stirred into the sauce before serving.
What is the fat content of this recipe?
The dish contains 22.5g of fat.
How many carbohydrates are in this roast chicken recipe?
There are 11.25g of carbohydrates.
Can I use red or Yukon gold potatoes with this dish?
Yes, the description suggests pairing it with potatoes that can soak up the flavorful drippings.
What seasoning is used for the exterior of the chicken?
The exterior is brushed with olive oil and sprinkled with salt and pepper.
What should be done with the giblets?
The giblets should be removed and discarded before preparation.
How are the vegetables and extra lemon quarters prepared for the pan?
They are tossed with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
Where should I place the onion and lemon mixture in the pan?
The mixture should be transferred around the chicken in the roasting pan.
What tool is recommended for scraping browned bits from the pan?
A wooden spoon is recommended for scraping up the browned bits while deglazing.
How is the dish finally served?
The chicken is carved and served with caramelized lemons and onions, drizzled with the warm sauce.