Roasted Lemon Chicken With Mushrooms, Capers, Tomatoes, White Wine Lemon Reduction Recipe
Make Roasted Lemon Chicken With Mushrooms, Capers, Tomatoes, White Wine Lemon Reduction Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Chicken
Rinse the chicken under cold water and pat it dry with paper towels. Season the inside and outside of the chicken with salt and black pepper.
- 3
Marinate
In a small bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, and chopped thyme. Rub this mixture all over the chicken, ensuring it is well coated. Let it marinate for at least 30 minutes (or up to overnight in the refrigerator).
Cooking
- 4
Prepare Vegetables
In a large roasting pan, add the sliced mushrooms, halved cherry tomatoes, and capers. Drizzle with a little olive oil, season with salt and pepper, and toss to combine.
- 5
Roast the Chicken
Place the marinated chicken on top of the vegetable mixture in the roasting pan. Roast in the preheated oven for about 1 hour, or until the internal temperature of the chicken reaches 165°F (75°C) and the skin is golden brown.
- 6
Make the Lemon White Wine Reduction
Remove the chicken from the roasting pan and transfer it to a serving platter. Place the roasting pan on the stove over medium heat. Add the white wine and scrape the bottom of the pan to deglaze it. Let it simmer for about 5-10 minutes until it reduces slightly and thickens.
- 7
Serve
Strain the reduction sauce if desired, then pour it over the chicken. Serve warm with the roasted vegetables.
