A whole roasted chicken with citrus and fresh herbs always brings me back to my childhood when Mom would make Sunday dinner and serve her Orange Juice Chicken/Turkey. To this day, whenever The Hubs and I cook a similar recipe, those warm memories come flooding back.
This simple roasted chicken recipe from Milk Street makes a buttery yet bright sauce. Tucking fresh herbs and lemon halves in the cavity flavors the juices for the incredible sauce; cooking mellows the lemon’s acidity. We used a mix of rosemary and tarragon sprigs for the cavity, and chopped for a garnish.
Roasting on a flat wire rack in a rimmed baking sheet allows for improved circulation, resulting in better browning and even cooking. Resulting in a super-juicy chicken with crispy skin.
With just a handful of ingredients, and a mostly hands-off approach, this dish comes together quickly. While the bird roasts in the oven, you can attend to your guests, and/or prepare any sides you wish to serve.
Butter-Lemon Roasted Chicken with Herbs
Ingredients
- 4-lb. whole chicken, patted ry, fat near the cavity removed and discarded
- 6 tarragon OR rosemary OR thyme OR flat-leaf parsley sprigs, plus 1 Tbsp. chopped
- 1 lemon, halved crosswise
- 1 Tbsp.extra-virgin olive oil
- Kosher salt and ground pepper
- 3/4 cup dry wine
- 4 Tbsp. salted butter, cut into 4 pieces
Directions
- Heat the oven to 425°F. Place the chicken on a wire rack set in a rimmed baking sheet.
- Place the lemon halves and the herb sprigs in the cavity, tie the legs together with kitchen twine, and tuck the wings back.
- Brush the bird with olive oil and season with salt and pepper. Roast until the thighs reach 175°F, about 1 hour, 15 minutes. tilt the chicken so the juices run out of the cavity into the pan, transfer to a cutting board; let rest.
- Meanwhile remove the rack and pour half of the wine onto the baking sheet. Scrape up any browned bits, then pour the mixture into a medium suace pan; add the remaining wine. Simmer over medium until reduced by half, about 10 minutes.
- Remove from the heat, untie the chicken, remove and reserve the lemon halves. Carve the chicken, transfer to a platter and pour on any accumulated juices. Return the sauce to simmer, then remove from the heat and whisk in the butter until melted.
- Add chopped herbs, then squeeze in 2 tablespoon juice from the lemon halves. Season to taste. Serve the sauce with the chicken.
Recipe from Milk Street
Accounting for Taste 