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    You are in: Home / Recipes / Roasted Chicken With Lemon Cream Sauce Recipe
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    Roasted Chicken With Lemon Cream Sauce

    Roasted Chicken With Lemon Cream Sauce. Photo by diner524

    1/1 Photo of Roasted Chicken With Lemon Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    5 mins

    2 hrs 15 mins

    breezermom's Note:

    I love the smell of chicken roasting in the oven. It makes me think of holidays and family gatherings! Plus I can put it in the oven and concentrate on other things for a while....just enjoying the smell! Don't use a fryer...roasting chickens are a bit larger and have a higher fat content, making them more flavorful.

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    Lemon Cream Sauce

    • 1/2 cup butter
    • 2 tablespoons dry sherry
    • 2 tablespoons dry white wine
    • 1 tablespoon orange rind, grated
    • 1 tablespoon lemon rind, grated
    • 3 tablespoons lemon juice, fresh not bottled
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 cup whipping cream (I have substituted fat free half and half at times with success, although not quite as thick a sauce)



    1. 1
      Remove the giblets and neck and rinse the chicken with cold water; pat dry. Sprinkle the cavity with salt and pepper. Place a mixture of the fresh herbs in the cavity. Tie the ends of the legs together with string. Lift the wingtips up and over the back, and tuck under the bird.
    2. 2
      Place the chicken on a rack in a shallow roasting pan, breast side up. Insert a meat thermometer into a meaty portion of the thigh, making sure it doesn't touch bone.
    3. 3
      Bake uncovered, at 350 degrees for 2 hours or until the thermometer registers 180 degrees. Remove the chicken from the roasting pan, discarding the drippings.
    4. 4
      About 15 minutes before the chicken is done, start your lemon cream sauce. Melt the butter in a large skillet over medium heat. Add the sherry and the next 6 ingredients. Bring to a boil. Gradually stir in the whipping cream; cook for 1 minute. Remove from heat.
    5. 5
      Cut the chicken into serving pieces, and return to the roasting pan. Pour the lemon Cream Sauce over the chicken; sprinkle evenly with cheese. Broil 5 1/2 inches from the heat (with an electric door partially open) 3 to 4 minutes or until the cheese melts. Serve immediately.

    Ratings & Reviews:

    • on April 11, 2014


      OMG!!!! This is soooo good!!!! I made this a little differently then stated, as I first roasted the chicken, using onion, 1/2 a lemon and some sage and thyme. It smelled so good, I couldn't just throw away the drippings, so I made them into a gravy and served it with mashed potatoes. So my chicken made us 2+ dinners. I saved the chicken breasts for this dinner. I reheated them in the oven then I topped them with a little sauce and the cheese and then back into the broiler. I served them over some angel hair pasta and added the rest of the sauce and sprinkled a little more shredded parmesan cheese. I made the sauce using 1/2 heavy whipping cream and the other with half-and-half, still not a low-fat sauce, but so worth it!! This is going into my favorites for 2014. Thanks so much for sharing the recipe. Made for Photo Tag Game.

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    Nutritional Facts for Roasted Chicken With Lemon Cream Sauce

    Serving Size: 1 (384 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1430.5
    Calories from Fat 1065
    Total Fat 118.3 g
    Saturated Fat 50.3 g
    Cholesterol 474.3 mg
    Sodium 1007.1 mg
    Total Carbohydrate 4.3 g
    Dietary Fiber 0.5 g
    Sugars 0.6 g
    Protein 81.8 g

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