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Roasted Chicken with Lemon Sauce

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.

Everyday Food, March 2005 http://www.marthastewart.com/337094/roasted-chicken-with-lemon-sauce
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Rated
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  • Prep Time 15 minutes
  • Total Time 1 hour
  • Yield Serves 4

Ingredients

    • 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

Directions

  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 two chicken halves with 1/2 cup of the sauce.

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