Roasted Lemon Chicken

Last Updated March 25th, 2018 at 10:36 pm by Lisa

Roasted Lemon Chicken is a really easy recipe and can be made for family dinner or entertaining.  This recipe uses lemons and onions, which create a juicy lemony sauce that pairs perfectly with the chicken.

True confessions…I am a HUGE fan of Ina Garten aka “Barefoot Contessa”. This recipe is inspired by Ina Garten, with adaptations.

As Ina says, “Roast a chicken and a man shows up!” Glamour magazine once featured this recipe as “Engagement Chicken” because ladies were making this roasted lemon chicken and getting engaged very quickly!

I can’t promise you that a man will show up, but I can tell you that according to my husband Anthony, it is the very best chicken on the planet. He goes crazy when I make it for him, it reminds him of a warm home and family time. I like to use the best chicken I can find, and garlic is optional. Since Anthony does not like garlic, I have left it out, but certainly, add garlic to your heart’s content.

Ina’s culinary talents are legendary, recipes are well-tested (sometimes over 25 times!), and always delicious. Her cooking style was influenced greatly by her time living in France and the 20 years she owned a specialty food store and catering company called Barefoot Contessa in the Hamptons, NY.

She has been a huge influence in my cooking for many years, as she uses easy to find ingredients and cooking equipment. In saw her speak in Costa Mesa in November 2015 at the Segerstrom Center and was so excited to be in the same room with her, I still can believe it!!! She is funny, honest, and truly jolly! I found it fascinating that she still loves to write cookbooks more than anything, she really does love Jeffrey her husband, and gets a thrill out of always learning new things in the food world.

So let’s get this show on the road and assemble your ingredients.

Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons.

Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.)

Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper.

Pour the mixture around the chicken in the pan.

Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.

Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a whisk or wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

Enjoy this recipe, I promise it will become a favorite in your arsenal of cooking.

Here is the link to Ina’s original recipe on Food Network. This recipe has been adapted from the original recipe.

http://www.foodnetwork.com/recipes/ina-garten/engagement-roast-chicken-recipe.html

5 from 1 vote

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Roasted Lemon Chicken

Prep Time

10 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 40 mins

 

Roasted Lemon Chicken is a really easy recipe and can be made for family dinner or entertaining.

Course: Dinner & Main Dishes

Cuisine: American

Keyword: engagement chicken, ina garten chicken, simple roast chicken

Servings: 4

Calories: 609 kcal

Author: Delicious Table

Ingredients

• 1 4 to 5 lb roasting chicken
• Kosher salt and freshly ground black pepper
• 2 lemons
• Good olive oil
• 2 onions peeled and thickly sliced
• 1/2 cup dry white wine
• 1/2 cup chicken stock homemade if possible
• 1 tablespoon all-purpose flour

US Customary - Metric

Instructions

1. Preheat the oven to 425 degrees F.
2. Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
3. Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
4. Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

Recipe Notes

Original recipe source and credit: Ina Garten & Food Network: http://www.foodnetwork.com/recipes/ina-garten/engagement-roast-chicken-recipe.html?oc=linkback

Nutrition Facts

Roasted Lemon Chicken

Amount Per Serving

Calories 609 Calories from Fat 360

% Daily Value*

Total Fat 40g 62%

Saturated Fat 10g 50%

Cholesterol 164mg 55%

Sodium 200mg 8%

Potassium 619mg 18%

Total Carbohydrates 13g 4%

Dietary Fiber 2g 8%

Sugars 4g

Protein 42g 84%

Vitamin A 6.1%

Vitamin C 43.8%

Calcium 5.3%

Iron 14.6%

* Percent Daily Values are based on a 2000 calorie diet.