I love the simple elegance of a roasted chicken. That crispy, herby, savory skin is so beautiful, and just exudes the warm feeling of a family dinner!
Of course, I also love that roasted chickens work beautifully with any herbs and seasonings I have on hand, and can be roasted over a pile of vegetables to make a one-dish meal.
Simple Roasted Chicken with Lemon, Herbs, and White Wine
Earlier this week, I snipped a few herbs from the garden and grabbed some butter, lemon, and white wine, and went to town on a blank, 5 pound canvas of pastured bird.
This lemon herb roasted chicken recipe can be adapted in countless ways, according to your liking…but I wouldn’t recommend changing the lemon and wine* elements too much since they’re the key to its rich, savory flavor!
* A very sincere “thank you” to whomever first combined lemon, white wine, and chicken so that the entire world could celebrate this brilliant combination for ever and ever!
Next time I think I’ll add some halved red potatoes (and Brussels sprouts, maybe?) to the bottom of the roasting pan, because why shouldn’t the vegetables get to enjoy some of those delicious lemony-wine love drippings?
- Whole pastured chicken 3-5 pounds
- 4 cloves garlic peeled and chopped (divided)
- 1 large lemon
- 1/2 large onion sliced into quarters
- 1/4 cup melted butter or ghee
- 1/2 cup white wine
- 2 tsp house seasoning blend 4.5:1:1 ratio of sea salt:black pepper:garlic powder
- 3 Tbsp chopped fresh herbs I used 1 Tbsp each sage, rosemary and thyme
- Additional lemon halves and fresh herbs for garnish optional
Preheat oven to 450 degrees.
Remove giblets and rinse inside of the chicken with water.
Place half of the chopped garlic and half of the lemon inside the bird.
Scatter onion slices and remaining chopped garlic around bottom of a roasting pan and place the chicken on top.
Melt butter/ghee in a glass bowl. Add the white wine as well as the zest and juice from the remaining half of a lemon. Pour the mixture over the chicken and onions.
Sprinkle the house seasoning and chopped herbs over the chicken. It will look like too much of the house seasoning, but it's just right, trust me.
Cover and cook 45 minutes.
Remove from oven and turn heat down to 400 degrees. Reserve the foil for later use.
Baste the bird with juices from pan, and continue cooking, uncovered, for an additional 15 minutes or until the surface is golden and a thermometer inserted into the breast reads at least 160 degrees.
Remove from oven, cover with foil and allow to rest for 10 minutes. Thermometer should read at least 165 degrees.
Cover with foil or roaster lid, and continue cooking for 15-30 more minutes, or until thermometer inserted into the breast reads 165 degrees.
Remove chicken to cutting board to carve.
Place carved chicken on a serving platter and ladle juices* and onions over top. Garnish with additional lemon halves and fresh herbs, if desired.
*Optional: Strain juices through a mesh sieve and thicken with flour, etc. for a thicker, gravy-like consistency.
For faster cooking, the bird can be carved before seasoning and roasting - just place the lemon half and garlic cloves in the bottom of the pan with onions.
Don't forget to keep the bones and strained vegetables to make homemade broth - here's an easy, slow cooker broth recipe: thenourishinghome.com/2014/02/slow-cooker-bone-broth/
(recipe updated 4/29/15)
Check out these other delicious and healthy Chicken recipes!