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CHOW: Recipes: Roasted Rosemary and Lemon Chicken

Roasted Rosemary and Lemon Chicken Recipe

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Roasted Rosemary and Lemon Chicken
Difficulty: Medium | Total Time: 1 hr 40 mins | Active Time: | Makes: 4 servings

This is the fantasy Sunday supper dish, the big oval platter of a succulent roast something—leg of lamb, turkey, snapper in a salt crust, or even lobster—surrounded by seasonal vegetables. It’s said that the great test of a home cook is the ability to pull off a perfectly roasted chicken, with crispy skin and tender, juicy meat, and we admit that it does take practice.

What to buy: For this recipe, use two small birds, called fryers, each around 2 pounds; they can be ordered from your butcher. Serve one chicken for two people; each serving contains both dark and white meat.

INGREDIENTS

For the chicken:

  • 2 (2-pound) chickens
  • 1 medium lemon, cut into 8 wedges
  • 5 fresh rosemary sprigs
  • 4 tablespoons olive oil
  • 4 tablespoons unsalted butter (1/2 stick)
  • 1/2 teaspoon soy sauce
  • 4 medium garlic cloves, smashed

For the sauce:

  • 3 1/3 cups low-sodium chicken broth or high-quality chicken stock
  • 1/3 cup dry white vermouth
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 medium shallot, minced
  • 3 tablespoons all-purpose flour
INSTRUCTIONS
For the chicken:

  1. To prepare, rinse chickens inside and out and pat dry with paper towels. Sprinkle generously inside and out with salt and pepper. Cover and refrigerate for at least 1 hour, or preferably overnight, before cooking.
  2. When chickens are ready, heat the oven to 375°F and arrange the rack in the middle. Fill a small saucepan halfway with water, add lemon wedges, and bring to a boil over medium-high heat. Reduce heat to medium and simmer until rinds are thoroughly softened, about 10 minutes. Drain and reserve 6 wedges for the chicken. Finely chop remaining 2 lemon wedges and reserve separately for the sauce.
  3. Strip the leaves from 3 of the rosemary sprigs and discard the stems; you should have about 3 tablespoons of needles. Combine olive oil, butter, soy sauce, garlic, and rosemary needles in a small frying pan and heat over medium heat until butter melts and garlic is golden, about 3 minutes. (The rosemary will turn crispy as it fries in the butter.) Remove the rosemary needles and garlic from the butter, and reserve each separately. Reserve the flavored butter mixture.
  4. Remove chickens from the refrigerator and pat dry with paper towels. Fill the cavity of each bird with 3 lemon wedges, 1 of the remaining sprigs of rosemary, and 1/2 of the sautéed garlic. Place birds in a large baking dish or roasting pan. Brush chickens with the flavored butter and roast until the skin is crisp and the meat is thoroughly cooked but still juicy, about 60 to 65 minutes. (An instant-read thermometer inserted into the thickest part of the thigh should read 160°F to 165°F.)

For the sauce:

  1. Meanwhile, make the sauce: Combine chicken broth and vermouth in a medium saucepan and bring to a boil over medium-high heat. Once mixture boils, reduce heat to medium and simmer until liquid is reduced by about half, 10 to 12 minutes. Reduce heat to low and keep warm. When chickens are done, transfer them to a cutting board, tipping each bird as you remove it to let the juices from the cavity drip back into the pan. Cover birds with a piece of aluminum foil and pour off any excess grease from the pan. Pour hot broth mixture from the saucepan into the baking pan and deglaze, scraping up any browned bits on the bottom with a wooden spoon or spatula. Return mixture to the saucepan and bring to a simmer over medium heat.
  2. Meanwhile, melt butter in a small frying pan until foamy. Add shallot, reserved chopped lemon, and reserved rosemary needles and cook, stirring frequently, until browned, about 3 minutes. Sprinkle flour over the mixture and cook, whisking constantly, until the flour is absorbed and looks slightly toasted, about 3 minutes.
  3. Carefully add 1/2 cup of hot broth mixture to the frying pan, whisking constantly until completely blended. This will produce a smooth paste that will thicken the sauce. Gradually whisk the paste back into the hot stock, and simmer until the sauce is thickened, 10 to 12 minutes.
  4. Let the chickens rest at least 10 minutes before serving. To serve, carve chickens, serve 2 pieces per person, and ladle sauce on top.

Beverage pairing: Tablas Creek Esprit de Beaucastel Blanc, California. This wine, made in the style of white Châteauneuf-du-Pape from France’s Rhône Valley, brings honey, citrus, flowers, and wild herbs to the table—a gorgeous complement to the herby succulence of the chicken.

    Write a review | 15 Reviews
POST A COMMENT |15 Comments

COMMENT

  • Yes I will definite have to try this specific technique too especially since it has my aunt's name, Rosemary, as the main spice.

  • This sounds like a whole lot of work for a bird. And I should think that salting it to leave overnight would dry out the white meat considerably.
    I season the bird with kosher salt, inside and out. (No rinsing, just pat dry with paper towel--rinsing just spreads any bacteria around). I sear the bird on all sides in olive oil in an oven proof pan. I shove a bouquette of rosemary, sage and thyme...+READ

    This sounds like a whole lot of work for a bird. And I should think that salting it to leave overnight would dry out the white meat considerably.
    I season the bird with kosher salt, inside and out. (No rinsing, just pat dry with paper towel--rinsing just spreads any bacteria around). I sear the bird on all sides in olive oil in an oven proof pan. I shove a bouquette of rosemary, sage and thyme into the chicken along with a whole head of garlic, cut in half crosswise. I put in a 425 degree oven until the juices run clear between the leg and thigh, let it rest and then dig in. fayefood.com
    fayedelicious.blip.tv-COLLAPSE

  • What I do is to pull off the extra fat around the neck area, divide it in half and stuff the pieces under the breast skin instead of using butter, rub rosemary olive oil on the skin and sprinkle salt on the skin. I preheat my vintage stove to 500 degrees, put the chicken in an enamel roasting pan (oval, found at chain hardware stores, some grocery stores for under $10) with salt, pepper, onion...+READ

    What I do is to pull off the extra fat around the neck area, divide it in half and stuff the pieces under the breast skin instead of using butter, rub rosemary olive oil on the skin and sprinkle salt on the skin. I preheat my vintage stove to 500 degrees, put the chicken in an enamel roasting pan (oval, found at chain hardware stores, some grocery stores for under $10) with salt, pepper, onion and lemon wedges and a cup of white wine inside, pour 2 or 3 cups of chicken broth around the bird, cover and put on middle rack of oven. After 15-20 minutes, turn the heat down to 275 and walk away for 3 hours. The chicken will be meltingly tender with great pan juices. I use the carcass, wings and any leftover juices to make more chicken stock that I store in freezer bags in the freezer.-COLLAPSE

  • I used one 6-7 lb. roasting chicken, and covered it with only a paper towel when I refrigerated it. I also pulled the skin away from the meat and added butter before roasting. The skin was the crispest I've ever gotten!

  • Two-pound birds are pretty young to have developed much flavor of their own. I can see why they need a fair amount of herbing. I generally buy the biggest fryers in the case, over 4 lbs, 5 preferably. Chicken sandwiches, salad, soup, sometimes chicken enchiladas. All great!

    Best chicken I ever did was a sort of accident. I'd started one in the Weber kettle when my wife announced that we were...+READ

    Two-pound birds are pretty young to have developed much flavor of their own. I can see why they need a fair amount of herbing. I generally buy the biggest fryers in the case, over 4 lbs, 5 preferably. Chicken sandwiches, salad, soup, sometimes chicken enchiladas. All great!

    Best chicken I ever did was a sort of accident. I'd started one in the Weber kettle when my wife announced that we were invited out to eat. I shut off the air top and bottom and left the bird to fend for itself. Upon our return the thing was done perfectly. Easy supper the next day.-COLLAPSE

  • I believe the main problem when roasting birds is that white and dark meat don't cook the same time, so most of time, either the white is overcooked or the thighs are pink.

    That is the reason for trussing the chicken: to make the breast thicker and therefore longer to cook.

    The main technique is therefore to flip the bird at least two times: it cooks on one leg, then on the other, and only...+READ

    I believe the main problem when roasting birds is that white and dark meat don't cook the same time, so most of time, either the white is overcooked or the thighs are pink.

    That is the reason for trussing the chicken: to make the breast thicker and therefore longer to cook.

    The main technique is therefore to flip the bird at least two times: it cooks on one leg, then on the other, and only in the end on its back, for a shorter time than on legs, so you get crispy breast skin but no dry breast flesh.

    Personnaly, in very hot oven, I do 10 min on one leg, flip on other thigh 10, flip again, flip again, and 5 min on the back before resting 20 min in the alunimium foil (the chocken keeps cooking in the aluminum foil), then 5 min again just for the crisp. The 20 min resting time are used to make a juice and a pasta gratin -- in the same pot.-COLLAPSE

  • I've been roasting chickens just about every Sunday for the past 2 years. It's been a lil ritual and experiment. While I am willing to give the above method a go, I think it is a bit too finicky. This is what I often do and while there may seem like a lot here, it is really simple, (not as simple as PCC though!). Just pat the chicken dry (if you want crispy skin) salt and pepper the bird inside...+READ

    I've been roasting chickens just about every Sunday for the past 2 years. It's been a lil ritual and experiment. While I am willing to give the above method a go, I think it is a bit too finicky. This is what I often do and while there may seem like a lot here, it is really simple, (not as simple as PCC though!). Just pat the chicken dry (if you want crispy skin) salt and pepper the bird inside an out. Through some sprigs of rosemary and or thyme and a 3/4 of a quartered lemon up the butt. Sometimes I get crazy and mix it up with all sorts of wild combinations like half an orange and half a lemon. I'll take whatever is leftover from lemon orange and squeeze that in the cavity too, then throw it directly in the roasting pan under the bird, adds good flavot to the a jus I make later. I'll add 4 lightly crushed cloves of garlic to the cavity and sometimes a few whole cloves to the roasting pan too. I don't usually truss the wings cause I feel that the heat should get around the drumsticks and I like them to get crispy skin too (but whatev you want to do is fine). Often, I'll separate the skin from the meat and mix up some herbs and butter and put that in there, but that's not neccassary. Slap it in the oven around 375 or so (depending on the size and what not) and wait till the bird reaches about 160, when I broil it for another 5 to get that crispy skin I like (skip this step ant take it out at 165 if you want). Often, I'll baste it a few times so the skin gets extra tasty. Take it out, transfer to carving plate. While I let that rest for ten minutes, I take the roasting pan and make nice sauce from the drippings by skimming off some of the fat, then adding some vermouth, or white wine, or chicken stock or whatever base I have on hand), letting that reduce, whisk in some butter, then I am ready to carve. That last 10 minutes the bird is resting, while I make a reduction sauce from the drippings, I usually make some carrots or something simple and quick. Also, I often cut up a few potatoes and shallots and drizzle with olive oil, sea salt and pepper, a few more cloves of garlic, then put that in the oven while the bird is roasting. I try to keep everything simple and involve little fuss. In the end, I just want a flavorful and juicy bird with some nice crispy skin. Guests love my juicy bird and always want in when I let it out!-COLLAPSE

  • I think it's impossible to beat Thomas Keller's roast chicken recipe from the front pages of Bouchon. I've never tasted better chicken. This one IS the holy grail:

    Pre-heat to 475F.
    Rinse and dry the bird (3 3/4 pounds, approx) thoroughly. Salt and pepper inside and out. No stuffing, no moisture --> no steam.
    Truss it.
    Cook for about 45 minutes.
    When you pull it from the oven, drop some fresh...+READ

    I think it's impossible to beat Thomas Keller's roast chicken recipe from the front pages of Bouchon. I've never tasted better chicken. This one IS the holy grail:

    Pre-heat to 475F.
    Rinse and dry the bird (3 3/4 pounds, approx) thoroughly. Salt and pepper inside and out. No stuffing, no moisture --> no steam.
    Truss it.
    Cook for about 45 minutes.
    When you pull it from the oven, drop some fresh thyme springs into the cooking juice.
    Relax it a bit, then slice. Slather some butter on it if you wish. Pour the thyme-infused cooking liquids onto the meat.

    Couldn't be simpler, nor better. Everybody loves this chicken.-COLLAPSE

  • Raost chicken is a supper staple in my house. Less fuss with the side dishes though, nothing more fncy than a crispy green salad or some cruncy veggies.

    Crispy skin is guaranteed by lifting the skin away from the chicken and massaging a handful of butter into the meat underneath. Once you have done it this way I don't reckon you'll ever go back to not doing it!

  • Why separate out the garlic and rosemary after cooking? Sounds really tedious. Can you just spoon the garlic and rosemary together into the bird and the sauce?

  • Fantastic recipe. I hosted a family dinner party and this was a big hit! This will definitely become a staple at my dinners.

  • Great recipe. One comment
    Do refrigerate overnight, don't cover!
    Letting the skin dry out will guarantee fabulous crispy skin.
    Da Cook

  • besides halving this recipe, do any other adjustments need to be made if you were only cooking for two people with one birds? does the time of cooking change?

    thanks,
    roasting newbie

  • - a good roast chicken is the holy grail of food. Here is my take:

    first of all - use a great roasting pan with a rack - I stuff the lemon and herbs (you can use rosemary, thyme, combo, whatever and as many cloves of garlic as you want if you love the bulb as much as I do) up the chicken's - dare i say - butt - sprinkle with salt and pepper and some olive oil on top to keep skin from drying...+READ

    - a good roast chicken is the holy grail of food. Here is my take:

    first of all - use a great roasting pan with a rack - I stuff the lemon and herbs (you can use rosemary, thyme, combo, whatever and as many cloves of garlic as you want if you love the bulb as much as I do) up the chicken's - dare i say - butt - sprinkle with salt and pepper and some olive oil on top to keep skin from drying out. Not a bad idea to truss the bird if you have that skill but tie legs. Convection roast which rocks - at high heat:425-450 degrees - at least an hour, or more - depends on weight of bird. If skin starts to burn, lower heat but stick a meat therm in tmake sure done - nothing worse than raw chicken. When done ALWAYS let the bird sit at least 20 mins for juices to settle. (you can also wrap it in foil which works great!

    Drain as much fat as you can off pan juices (leave about a tablespoon max) - and deglaze pan with white wine to scrape up all the good bits where all the flavor is. Add some chicken stock (or water if that's all you have on hand) and reduce until syrupy...at least by half if not more - this is not precise; you have to taste to know when it's time - remove from heat and swirl in a pat of sweet butter to finish it off - (you can also throw in some flower into the pan juices and basically make a roux, then proceed but you get more of a rockin' than a sauce.)

    Cut chicken, pour over sauce and enjoy. Great with mashed potatoes (what isn't - and the secret to great mash is Yukon Gold spuds. A green salad, some nice wine and your guests will be in heaven.

    Leftovers make great chicken salad - shred the chicken, add some chopped celery and use REAL Best Foods mayo (or make homemade) and mix - delish.

    Use a Rosie Organic chicken (or Rockie or Empire Kosher if you must tho' a tad salty, beats foster farms and other mass produced birds-COLLAPSE

  • My wife and I frequently make lemon and rosemary roast chicken - it'simple, smells great as it's roasting, delish. will have to try this specific technique.