Lemon-rosemary Chicken Recipe
Oven roasted half chicken with a lemon & rosemary beurre blanc. Served with creamy mashed & seasonal vegetable
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Ingredients
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Chicken
Beurre Blanc Sauce
Mashed Potatoes
Vegetables
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat the oven to 400°F (200°C). Pat the chicken halves dry with paper towels. Rub olive oil all over the chicken and season with salt, black pepper, chopped rosemary, lemon juice, and lemon zest.
- 2
Roast the Chicken
Place the chicken halves on a roasting pan, skin-side up. Roast in the preheated oven for 45-55 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.
Beurre Blanc Sauce Preparation
- 3
Make the Beurre Blanc Sauce
In a saucepan, combine the chopped shallots and white wine. Simmer over medium heat until reduced by half. Lower the heat, and gradually whisk in the cold butter, piece by piece, until melted and emulsified. Stir in lemon juice, and season with salt and black pepper to taste.
Mashed Potatoes Preparation
- 4
- 5
