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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 whole chicken, (4-5 pounds), gizzards and neck removed
  • 2 tablespoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 teaspoons garlic powder
  • 6 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 cup dry white wine, such as sauvignon blanc
  • 6 tablespoons unsalted butter, cold
  • 1 tablespoon fresh lemon juice, (from 1 lemon)
  • 3 tablespoons minced fresh flat-leaf parsley

Method

  1. Preheat the oven to 450°F with a rack in the center position.

  2. Pat the chicken completely dry inside and out. Set the chicken, breast side up, in a large ovenproof skillet or roasting dish. If desired, tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

  3. Season the chicken all over, inside and out, with the salt, pepper, and garlic powder.

  4. Roast the chicken for 10 minutes, then reduce the heat to 375°F. Cook 15 minutes per pound. Begin checking for doneness when 20 minutes remain (see Note). A chicken is done cooking when the internal temperature taken at the thickest part of the thigh reaches 165°F on an instant-read thermometer, and the juices run clear.

  5. Transfer the chicken to a cutting board and let it rest for 15 minutes.

  6. Meanwhile, make the sauce. If you are roasting your chicken in a cast iron pan, simply move it to a burner and turn the heat to medium. If you are using a roasting pan, transfer the drippings to a small saucepan and place it over medium heat.

  7. Tip the pan slightly and skim the oily fat off the top of the drippings. Add in the garlic and thyme and cook until fragrant, about 1 minute. Pour in the wine and scrape up any browned bits from the bottom of the pan. Increase the heat to high and bring to a boil, then reduce to a simmer and cook until the wine is reduced by half, about 10 minutes.

  8. Remove the pan from the heat. Stir in the cold butter, lemon juice and parsley.

  9. Carve the chicken and serve with the warm pan sauce.

Note: As a good rule of thumb, chickens roast for 15 minutes per pound. If your bird is bigger or smaller than what a recipe calls for, you can just do the math!