Lemon Roasted Chicken Recipe
Roasted carrots, lemon chicken gravy
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Ingredients
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Chicken & Marinade
Roasted Carrots
Lemon Chicken Gravy
Method
Chicken & Marinade
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Remove chicken from refrigerator 20–30 minutes before roasting to come closer to room temperature; pat the cavity and skin dry with paper towels.
- 2
Season and stuff
Zest the lemon and reserve zest. Cut the lemon in half and place one half (sliced) and the smashed garlic cloves inside the chicken cavity. In a small bowl combine kosher salt, black pepper, garlic powder, and thyme. Rub the outside of the chicken with olive oil and the softened butter, then evenly sprinkle the seasoning mix over the skin and under the skin where you can reach (carefully lift with fingers). Tuck the wing tips under and tie the legs together with kitchen twine (truss) if desired for even cooking.
- 3
Roast
Place the chicken on a rack in a shallow roasting pan or on a rimmed baking sheet. Roast at 425°F (220°C) for 15 minutes to help brown the skin, then reduce oven temperature to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 160–165°F (71–74°C). For a 3.5–4 lb chicken expect ~50–65 minutes total roasting time. Baste once or twice with pan juices if desired.
- 4
Rest
When the chicken reaches target temperature, transfer to a cutting board and tent loosely with foil. Let rest 15–20 minutes. The internal temperature will rise a few degrees and juices will redistribute.
Roasted Carrots
- 5
Prepare carrots
While the chicken is warming to room temperature (or about 15–20 minutes before chicken goes into oven), preheat a separate baking sheet to warm in the oven (optional) and toss peeled carrot batons with olive oil, salt, black pepper, and honey or maple syrup if using. Ensure pieces are evenly coated.
- 6
Roast carrots
Arrange carrots in a single layer on a rimmed baking sheet. If your oven can accommodate, place carrots in the oven at 375°F (190°C) at the same time you reduce the chicken temperature (or for the final 25–30 minutes of the chicken's roasting). Roast until tender and caramelized at edges, about 25–30 minutes, turning once halfway through for even browning.
- 7
Lemon Chicken Gravy
- 8
Collect pan drippings
After removing the roasted chicken from the pan, pour off excess fat leaving about 1–2 tablespoons of drippings and browned bits in the roasting pan. If you used a separate baking sheet, transfer any browned bits from the chicken tray to a medium saucepan or skillet.
- 9
- 10
Add broth and lemon
Gradually whisk in the 2 cups of chicken broth, scraping any browned bits from the pan into the sauce. Bring to a gentle simmer and cook 4–6 minutes until slightly thickened. Stir in the lemon juice and lemon zest. Taste and adjust seasoning with salt and pepper.
- 11
Finish with butter
Off heat, whisk in 1 tablespoon of butter to give the gravy a glossy finish and round out the flavor. If gravy is too thick, thin with a splash of additional broth or water to desired consistency.
- 12
