Roasted Lemon Rosemary Chicken

Name: Roasted Lemon Rosemary Chicken
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: 6 serving(s)
Ingredients: 1/2 cup extra virgin olive oil, plus; 4 tablespoons extra virgin olive oil, divided; 16 white pearl onions, peeled and trimmed; 5 carrots, peeled and cut into 2-inch pieces; 4 celery ribs, cut into 2-inch pieces; 3 garlic cloves, separated and peeled; 1 3/4 teaspoons salt, divided; 3/4 teaspoon ground black pepper, divided; 1 (4 -5 lb) roasting chickens, rinsed and patted dry; 1 tablespoon lemon zest; 2 teaspoons lemon zest; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh rosemary, chopped; 1/2 teaspoon dried thyme; 1/3 cup Chardonnay wine; 1 cup chicken stock

Submitted by gold.klas

"This roasted chicken takes a little preparation and a little patience. Browning the chicken before roasting it gets a little messy. The small hassle is time well spent, though; the flavor is superior to that of more simply prepared roasts."

Download

Ready In:: 1hr 55mins
Ingredients:: 16
Serves:: 6

ingredients

¹⁄₂ cup extra virgin olive oil, plus
4 tablespoons extra virgin olive oil, divided
16 white pearl onions, peeled and trimmed
5 carrots, peeled and cut into 2-inch pieces
4 celery ribs, cut into 2-inch pieces
3 garlic cloves, separated and peeled
1 ³⁄₄ teaspoons salt, divided
³⁄₄ teaspoon ground black pepper, divided
1 (4 -5 lb) roasting chickens, rinsed and patted dry
1 tablespoon lemon zest
2 teaspoons lemon zest
1 tablespoon fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
¹⁄₂ teaspoon dried thyme
¹⁄₃ cup Chardonnay wine
1 cup chicken stock

directions

Preheat oven to 450°F
Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-high heat.
Add the onions, carrots, celery, garlic cloves, ¾ teaspoon salt, and ¼ teaspoon pepper, and cook, stirring occasionally, for 10 minutes.
When the vegetables are caramelized, spoon them along the sides of a large roasting pan and set it aside.
Reduce the burner heat slightly and allow the pan to cool a bit.
Add 2 tablespoons oil to pan and return the pan to medium-high heat.
Season the prepared chicken with the remaining salt and pepper, and brown it in the hot oil.
Transfer the chicken to the center of the roasting pan, carefully cut 1-inch slits into the skin, and pour the pan juices on top of the chicken.
Very carefully pull open the slits in the skin and rub the lemon zest, parsley, rosemary, and thyme under the skin.
Add the wine to the skillet and deglaze, scraping up any browned bits from the pan.
After the wine has simmered for 30 seconds, add the chicken stock and heat through.
Pour the wine sauce over the chicken. Cover the roasting pan with a lid or tightly sealed foil and roast in the preheated oven for 60-70 minutes, until the chicken tests 170 when a thermometer is inserted in the thigh.
Allow the chicken to stand at room temperature in the pan for 10 minutes before carving.

Questions & Replies

Got a question? Share it with the community!

Reviews

Fantastic. Just like the OP says, takes a bit of time but 'o so worth it.

spitfire_76

RECIPE SUBMITTED BY

gold.klas

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!

View Full Profile