rosemary, garlic and lemon roasted chicken with lemon white wine sauce

How To Make rosemary, garlic and lemon roasted chicken with lemon white wine sauce

• 1

  Wash chicken and rub skin and cavity with olive oil. Sprinkle with salt and pepper inside and out.
• 2

  Chop the cloves of garlic and make a paste using a chef’s knife at an angle to grind the garlic against the salt until smooth.
• 3

  Mix this paste with 2 tablespoon of chopped rosemary, 2 teaspoons lemon zest and enough olive oil and lemon juice to wet the ingredients, but not so much they float in the liquid.
• 4

  Divide herb mixture in half and gently lift the skin of the chicken and rub flesh with the mixture, make sure to rub legs and back.
• 5

  Rub the skin and cavity with the other half of the mixture.
• 6

  Stuff the cavity with the lemons you squeezed to get juice and any rosemary you have left.
• 7

  Chop the onions and place on the bottom of your roasting pan. Tie the chicken legs together and place it on top of the onions in roasting pan.
• 8

  Pour enough white wine to cover the bottom of the roasting pan and add the lemon juice.
• 9

  Roast chicken in oven at 400F for 20 minutes. Lower the temperature to 350F and roast until juices run clear, about 1 more hour.
• 10

  Remove chicken from roasting pan and cover with foil. Allow chicken to rest at least 10 minutes before carving.
• 11

  Strain onions from liquid and reserve liquid. In a pan, melt the butter and gradually add the flour make sure there are no lumps
• 12

  Cook a few minutes and gradually add the reserved liquid while stirring constantly to avoid lumps. Bring to a boil until sauce thickens slightly. Adjust seasonings as needed.
• 13

  Remove string and lemons from chicken cavity. Serve with sauce on the side.
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