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Simple Recipes for Every Day

Perfect Roast Chicken with Lemon Herb Pan Sauce

cast iron skillet with whole roasted chicken topped with butter and lemon pan sauce
  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  1 hr 25 min

Ingredients

  • 1 (4-5 lb) whole chicken, gizzards and neck removed
  • 3 tbsp kosher salt
  • 1 tsp freshly ground pepper
  • ½ tbsp garlic powder
  • 1 tbsp thyme (fresh or dried)
  • 6 garlic cloves, minced
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 3 tbsp flat leaf parsley, minced
  • 1 tbsp lemon juice, from 1 small lemon
  • 6 tbsp butter, cold

Method

  1. Heat oven to 450°F.
  2. If you'd like to truss your chicken, HERE is a good tutorial.
  3. Season with salt, pepper and garlic powder.
  4. Set the seasoned chicken into an oven proof skillet, we prefer cast iron or roasting pan that can be placed over heat while making the pan sauce. Place it in the heated oven for 10 minutes. After 10 minutes, turn the heat down to 375° F and roast for 15 minutes per pound. Check for doneness with a meat thermometer when there is roughly 20 minutes left.
  5. When the internal temperature of the thickest part of your chicken reaches 165° F and the juices run clear, you can remove the pan from the oven. Remove the chicken onto a plate to rest for 10 minutes while you make the sauce.
  6. If you are baking your chicken in a cast iron pan, simply move it to a burner and turn the heat to medium. If you are using a baking dish or roasting pan, transfer the drippings to a small saucepan.
  7. Tip the pan slightly and skim the oily fat off the top of the drippings.
  8. Add in garlic and thyme and saute over medium heat until fragrant.
  9. Add the wine and bring to a simmer until reduced by half.
  10. Remove the pan from heat and working with 1 tbsp at a time whisk in cold butter. Once incorporated add in lemon juice and parsley.
  11. Serve the pan sauce warm with the sliced roasted chicken.