Roasted Chicken with Lemon Sauce

Some simple ingredients plus a little bit of planning can turn a great dinner into two. Use the leftover chicken half to make Pasta with Chicken and Peas the next day.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2005


  • 3 chicken halves (3 to 4 pounds total)
  • Salt and pepper
  • 1 1/4 cups dry white wine
  • 3/4 cup canned reduced-sodium chicken broth
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped fresh oregano


  1. Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large roasting pan with a rack, cook chicken, skin side up, until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees, about 45 minutes. Remove chicken and rack.

  2. Make sauce: Pour pan juices into a measuring cup; skim off fat. In pan, cook wine over medium-high, scraping up bits, until reduced by a fourth, 4 to 6 minutes. Add broth, lemon juice, and pan juices. Cook until reduced by a fourth, 5 minutes. Stir in oregano. Add water, if needed, to make 1 1/2 cups.

  3. Serve 2 chicken halves with 1/2 cup of the sauce.


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