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    You are in: Home / Recipes / Chicken Scarpariello (Roast Chicken in Lemon&wine) Recipe
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    Chicken Scarpariello (Roast Chicken in Lemon&wine)

    Chicken Scarpariello (Roast Chicken in Lemon&wine). Photo by PianoCook

    1/6 Photos of Chicken Scarpariello (Roast Chicken in Lemon&wine)

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    JanetB-KY's Note:

    Posted for ZWT 2006 (Italian region), this is a light (as in not going to feel heavy on your stomach but full flavored roast chicken dish in a heavenly white wine/lemon/rosemary sauce. Don't let the long direction list throw you; it's not difficult at all. I make NO claims in this recipe that it is light in fat or low cal; make it knowing that please.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400 degrees F.
    2. 2
      Mix together the flour and oregano, and season with salt and pepper.
    3. 3
      Rinse and dry the chicken pieces, and then dredge them lightly in the seaoned flour mixture.
    4. 4
      In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat; be careful not to burn the oil by using too hot of a heat.
    5. 5
      Once all of the pieces are well browned, remove them to a plate.
    6. 6
      Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom; add the onion and cook until soft, and then add the garlic.
    7. 7
      As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat.
    8. 8
      Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce.
    9. 9
      Return the chicken pieces to the skillet, and spoon the sauce over top; bake the chicken until done, about 20 minutes.
    10. 10
      Remove the chicken to a warmed platter, and bring the remaining sauce to a boil; add the lemon juice and season with salt and pepper to taste.
    11. 11
      Mix the tablespoon of flour with 1 tablespoon of softened butter; add the remaining butter to the sauce in the skillet, and mix well.
    12. 12
      Remove the rosemary pieces from the sauce; if the sauce is thin, stir in a little of the flour and butter mixture, whisking continuously to prevent lumps; once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.

    Ratings & Reviews:

    • on March 24, 2010

      55

      This review is for the sauce only. I had 1/2 of a frozen rotisserie chicken that needed to be used. This was JUST the sauce to spruce it up! Even tho the chicken was cooked, I cut into pieces and stuck it in the pan with 2 T. olive oil for about 5 minutes. Proceeded to make the sauce, then added the chicken back in, only to warm it up, about 10 minutes. I did end up stirring a bit of flour, butter and chicken broth (shaked in a jar) to thicken it up at the end. Moist and juicy, this was a big hit! Can't wait to try it with an uncooked chicken. Thanks for posting, Jane.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 19, 2010

      55

      This was fabulous! It christened my kitchen in my new apt, and provided a first dish for BF and his visiting mom! Very light and flavorful, easy to make, and the chicken stayed very moist. I also used boneless, skinless breasts, and it was very tasty! Definitely a keeper! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 15, 2009

      Delicious! This was WONDERFUL! I would definitely serve this at a dinner party! We used chicken thighs, but I think I would use boneless, skinless breasts next time to keep it a bit lighter in calories and fat. Thank you SO much!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)

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    Nutritional Facts for Chicken Scarpariello (Roast Chicken in Lemon&wine)

    Serving Size: 1 (369 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 761.5
     
    Calories from Fat 467
    61%
    Total Fat 51.9 g
    79%
    Saturated Fat 15.8 g
    79%
    Cholesterol 156.5 mg
    52%
    Sodium 318.1 mg
    13%
    Total Carbohydrate 30.0 g
    10%
    Dietary Fiber 1.4 g
    5%
    Sugars 1.7 g
    7%
    Protein 36.6 g
    73%

    The following items or measurements are not included:

    fresh rosemary

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