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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 356.1
  • Total Fat: 17.5 g
  • Cholesterol: 169.4 mg
  • Sodium: 640.0 mg
  • Total Carbs: 4.0 g
  • Dietary Fiber: 1.5 g
  • Protein: 43.5 g

View full nutritional breakdown of Italian Lemon Roasted Chicken calories by ingredient
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Italian Lemon Roasted Chicken

Submitted by: CHANZLIKWILCOX


Number of Servings: 4

Ingredients

    1 cup kosher salt or 1/2 cup table salt
    4 lemons
    Sprigs fresh thyme
    1 whole chicken (about 3 pounds), giblets removed and discarded
    Oil for basket of V-rack
    4 tablespoons unsalted butter, softened
    2 tablespoons chopped fresh thyme
    Ground black pepper
    1 (14 1/2-ounce) can low-sodium chicken broth
    1/4 cup dry white wine
    Salt

Directions

1. Dissolve the salt in 3 quarts water in a large container. Add the juice of 3 lemons, then add the spent lemon halves. Add the sprigs of thyme. Submerge the chicken in the brine and refrigerate until fully seasoned, 3 hours.

2. Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Oil the basket or V-rack and place the rack in a roasting pan. Grate the zest from the remaining lemon (reserve the lemon) and mix the zest and chopped fresh thyme with the softened butter in a small bowl.

3. Remove the chicken from the brine and pat dry with paper towels inside and out. Squeeze the juice from half of the zested lemon into the cavity of the chicken and place the lemon half inside. Slip 2 tablespoons lemon butter under the breast skin. Rub 1 tablespoon lemon butter over the breast side of the chicken and sprinkle liberally with pepper to taste.

4. Place the roasting pan in the oven and roast the chicken for 25 minutes. Remove the chicken from the oven and increase the temperature to 450 degrees. Rotate the chicken breast side up on the rack and pour 1 cup chicken broth into the bottom of the roasting pan. Return the roasting pan with the chicken to the oven and continue to roast until and instant-read thermometer inserted in the breast registers 160 degrees and the thigh registers between 165 and 170 degrees, about 35 minutes. Remove the roasting pan from oven and tip the rack on end, allowing the chicken juices to pour into the roasting pan. Transfer the chicken to a cutting board and let rest for 10 minutes.

5. Tip the roasting pan on end and use a large spoon to remove as much fat as possible from the pan drippings. Set the pan on a stove-top burner set to high heat and add the remaining 1/4 cup broth and wine. Simmer, scraping the pan bottom to loosen any browned bits, until the mixture is slightly thickened and reduced to about 1/2 cup, about 5 minutes. Season the sauce to taste with salt, pepper, and lemon juice from the remaining lemon half. Carve the chicken and serve immediately with the sauce.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CHANZLIKWILCOX.






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