30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Lemon Herb Roasted Chicken
Lemon Herb Roasted Chicken
Lemon Herb Roasted Chicken
⏱2h
👥6
🔥375 cal
Medium
🍽️French
A more refined version of the classic roast chicken, featuring a flavorful pan jus made from the chicken drippings. Brining the chicken ensures extra juiciness.
A more refined version of the classic roast chicken, featuring a flavorful pan jus made from the chicken drippings. Brining the chicken ensures extra juiciness.
Brine the Chicken: Combine Kosher Salt and Brown Sugar with 8 cups of water. Submerge the Chicken in the brine and refrigerate for 4-8 hours.
Preheat oven to 425°F (220°C).
Remove Chicken from brine and pat dry.
In a small bowl, combine all Herb Mixture ingredients.
Rub the Herb Mixture all over the Chicken, including under the skin of the breast.
Place the Potatoes, Onion, and Carrots in the bottom of a roasting pan.
Place the Chicken on top of the vegetables.
Roast for 60-75 minutes, or until the internal temperature of the Chicken reaches 165°F (74°C).
Let rest for 10 minutes before carving.
Make the Pan Jus: While the Chicken rests, deglaze the roasting pan with Chicken Broth and White Wine, scraping up any browned bits. Reduce the liquid by half.
Whisk in Lemon Juice and cold Butter until emulsified. Season to taste.
Ingredients
6
11.5 kgWhole Chicken
1/4 cup60 mLKosher Salt
1 tbsp15 mLBrown Sugar
3 tbsp45 mLFresh Rosemary-chopped
3 tbsp45 mLFresh Thyme-chopped
3 cloves9 gGarlic-minced
1140 gLemon-zested
3 tbsp45 mLOlive Oil
1.5 lb680 gYukon Gold Potatoes-quartered
1150 gYellow Onion-quartered
3300 gCarrots-chopped
1/2 cup120 mLChicken Broth
1 tbsp15 mLDry White Wine
1 tsp5 mLLemon Juice
1 tbsp15 mLButter-cold
Equipment
Roasting Pan
Large Pot (for brining)
Mixing Bowl
Meat Thermometer
Whisk
Instructions
Brine the Chicken: Combine Kosher Salt and Brown Sugar with 8 cups of water. Submerge the Chicken in the brine and refrigerate for 4-8 hours.
Preheat oven to 425°F (220°C).
Remove Chicken from brine and pat dry.
In a small bowl, combine all Herb Mixture ingredients.
Rub the Herb Mixture all over the Chicken, including under the skin of the breast.
Place the Potatoes, Onion, and Carrots in the bottom of a roasting pan.
Place the Chicken on top of the vegetables.
Roast for 60-75 minutes, or until the internal temperature of the Chicken reaches 165°F (74°C).
Let rest for 10 minutes before carving.
Make the Pan Jus: While the Chicken rests, deglaze the roasting pan with Chicken Broth and White Wine, scraping up any browned bits. Reduce the liquid by half.
Whisk in Lemon Juice and cold Butter until emulsified. Season to taste.
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