Rosemary Chicken with Lemon-Garlic Sauce
Juicy and flavorful. Serve this with Garlic-Smashed Potatoes. Omit the Lemon-Garlic Sauce to make dairy and soy free.
1 roasting chicken (about 4-5 pounds)
4 small onions, cut into quarters
1 lemon, cut in half
1 10-ounce package of fresh rosemary sprigs
4-5 sprigs fresh thyme
2 tablespoons olive oil
Salt and pepper, to taste
15-20 cloves garlic, ½ whole and ½ minced
Lemon Garlic Sauce:
1 cup of gluten free chicken stock (Check label for allergens!)
½ cup of heavy cream
Juice of ½ lemon
Salt and pepper, to taste
Preheat the oven to 425 degrees F.
Remove & discard any innards from the chicken. Wash and pat dry the chicken and place in a roasting pan. Put one onion (four quarters), half of the lemon, half of the rosemary sprigs and all of the thyme into the cavity of the chicken.
Drizzle the top of the chicken with the juice of the second half of lemon and olive oil. Season with the salt and pepper.
Roast the chicken, uncovered, for about 30-35 minutes. Remove from the oven and add the garlic cloves (whole and minced), and the remaining onions and rosemary sprigs to the pan juices. Put chicken back into the oven and continue to cook until the chicken is done, or until the juices run clear when the chicken is cut into the thickest portion.
When done, remove the chicken and onions from the roasting pan and place on a platter. Cover with tinfoil to keep warm.
Remove all the herbs from the pan juices, and place the juices into a medium saucepan, over medium-high heat. Whisk well to mash up the whole garlic cloves. Add the chicken stock, heavy cream and the juice of ½ a lemon and whisk again until well blended. Let the sauce reduce by keeping it over the heat for about 5 minutes, stirring frequently. Pour the sauce into a gravy boat and serve at the table with the chicken and roasted onions.
Serves 6.
Back to Search