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Lemon-Kissed Roast Chicken with Pan Sauce

Posted on 07 July 2018

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How could you not be drawn to a recipe that has the phrase “lemon-kissed?”  Lest you think this is just a clever ploy to capture your interest, I assure you that it’s not. This roasted chicken truly has just the slightest kiss of lemon to it.

 Cooking a whole chicken is probably one of the easiest and most satisfying dishes you will ever bake. It takes minimal effort to produce one of the finest quality dinners. The secret is three-fold: high heat, butter and vinegar.

Cooking at high temperature ensures crispiness, especially as this recipe calls for rotating the bird every thirty minutes. The butter’s job is to provide crispy skin as well as deliver a flavor to the bird and to the pan drippings. And, speaking of pan drippings, using a delicate vinegar such as De Nigris Organic White Modena Vinegar with Balsamic Vinegar of Modena brings out the most delicious of flavors.

We should have just called this Lemon-kissed pan sauce with roast chicken. Taste for yourself.

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LEMON-KISSED ROAST CHICKEN WITH PAN SAUCE

Ingredients

3.5 pound whole chicken
2 tablespoons softened butter
8 springs fresh thyme
½ teaspoon sea salt
1/4th teaspoon ground black pepper
1 lemon, thinly sliced
5 garlic cloves
¼ cup chicken broth
1 tablespoon De Nigris Organic White Modena Vinegar with Balsamic Vinegar of Modena

 

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Instructions

  • Preheat oven to Bake 425 degrees.
  • Place chicken in ovenproof deep pan and rub with butter mixed with thyme leaves. Spread butter mixture all over skin and underneath skin.
  • Sprinkle chicken with salt and pepper, inside and out.
  • Stuff cavity with lemon slices and remaining thyme stems. Place garlic in pan.
  • Put chicken in oven, breast down and cook for 30 minutes. With long tongs, carefully rotate bird on its side for additional 30 minutes. With long tongs, carefully rotate bird on its back and cook an additional 30 minutes. Internal temperature should be at least 165 degrees.
  • Remove from oven, cover with aluminum foil and let rest for 10 minutes.
  • Remove foil and add chicken broth and De Nigris Organic White Modena Vinegar with Balsamic Vinegar of Modena to pan drippings and stir.
  • Serve and enjoy!


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Recipe and post by De Nigris blogger Lyndi Fultz of nwafoodie.com.