Lemon Herb Roasted Chicken
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A luxurious take on roast chicken, featuring a black truffle butter under the skin and a lemon-herb pan sauce with a touch of Madeira wine. Organic, air-chilled chicken is used for superior flavor and texture.
1
Organic Air-Chilled Whole Chicken
4 tbsp
Unsalted Butter-softened
1 tsp
Black Truffle Paste
4 tbsp
Fresh Rosemary-finely chopped
4 tbsp
Fresh Thyme-finely chopped
See all 15 ingredients ↓
🍳 Start Cooking
Standard
Upgraded
Elevated
A luxurious take on roast chicken, featuring a black truffle butter under the skin and a lemon-herb pan sauce with a touch of Madeira wine. Organic, air-chilled chicken is used for superior flavor and texture.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Preheat oven to 425°F (220°C).
Gently loosen the skin of the Chicken over the breast and thighs.
Spread the Truffle Butter evenly under the skin.
In a small bowl, combine all Herb Mixture ingredients.
Rub the Herb Mixture all over the Chicken, including inside the cavity.
Place the Fingerling Potatoes, Fennel, and Heirloom Carrots in the bottom of a roasting pan.
Place the Chicken on top of the vegetables.
Roast for 75-90 minutes, or until the internal temperature of the Chicken reaches 165°F (74°C).
Let rest for 15 minutes before carving.
Make the Pan Sauce: Deglaze the roasting pan with Chicken Stock and Madeira Wine, scraping up any browned bits. Reduce the liquid by half.
Whisk in Lemon Juice and cold Butter until emulsified. Season to taste.
1
1.5 kg
Organic Air-Chilled Whole Chicken
4 tbsp
60 g
Unsalted Butter-softened
1 tsp
5 mL
Black Truffle Paste
4 tbsp
60 mL
Fresh Rosemary-finely chopped
4 tbsp
60 mL
Fresh Thyme-finely chopped
4 cloves
12 g
Garlic-minced
1
140 g
Meyer Lemon-zested
4 tbsp
60 mL
Extra Virgin Olive Oil
1.5 lb
680 g
Fingerling Potatoes
1
150 g
Fennel Bulb-sliced
3
300 g
Heirloom Carrots-chopped
1 cup
240 mL
Chicken Stock-homemade
1/4 cup
60 mL
Madeira Wine
2 tbsp
30 mL
Lemon Juice-freshly squeezed
2 tbsp
30 g
Unsalted Butter-cold, cubed
Equipment
Roasting Pan
Mixing Bowl
Meat Thermometer
Whisk
1
1.5 kg
Organic Air-Chilled Whole Chicken
4 tbsp
60 g
Unsalted Butter-softened
1 tsp
5 mL
Black Truffle Paste
4 tbsp
60 mL
Fresh Rosemary-finely chopped
4 tbsp
60 mL
Fresh Thyme-finely chopped
4 cloves
12 g
Garlic-minced
1
140 g
Meyer Lemon-zested
4 tbsp
60 mL
Extra Virgin Olive Oil
1.5 lb
680 g
Fingerling Potatoes
1
150 g
Fennel Bulb-sliced
3
300 g
Heirloom Carrots-chopped
1 cup
240 mL
Chicken Stock-homemade
1/4 cup
60 mL
Madeira Wine
2 tbsp
30 mL
Lemon Juice-freshly squeezed
2 tbsp
30 g
Unsalted Butter-cold, cubed
Instructions
Preheat oven to 425°F (220°C).
Gently loosen the skin of the Chicken over the breast and thighs.
Spread the Truffle Butter evenly under the skin.
In a small bowl, combine all Herb Mixture ingredients.
Rub the Herb Mixture all over the Chicken, including inside the cavity.
Place the Fingerling Potatoes, Fennel, and Heirloom Carrots in the bottom of a roasting pan.
Place the Chicken on top of the vegetables.
Roast for 75-90 minutes, or until the internal temperature of the Chicken reaches 165°F (74°C).
Let rest for 15 minutes before carving.
Make the Pan Sauce: Deglaze the roasting pan with Chicken Stock and Madeira Wine, scraping up any browned bits. Reduce the liquid by half.
Whisk in Lemon Juice and cold Butter until emulsified. Season to taste.
Nutrition per serving
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