Roasted Chicken With Lemon Cream Sauce

Total Time
2hrs 20mins
Prep 5 mins
Cook 2 hrs 15 mins

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.

Ingredients Nutrition

  • Chicken

  • 6 lbs roasting chickens
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 12 cup mixed fresh basil, oregano, and thyme sprigs (mix depending on the spices you flavor...I like basil more!)
  • Lemon Cream Sauce

  • 12 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
  • 14 teaspoon salt
  • 14 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)
  • Garnish

  • 12 cup parmesan cheese, freshly grated

Directions

  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. 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. 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. 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. 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.
Most Helpful

5 5

Wish I could give more stars to this delicious dish. This lemon cream sauce is amazing -- the sky is the limit on its uses and I plan to enjoy it on veggies and other meats as well. I will definitely keep this recipe handy. : )

5 5

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.

5 5

Excellent! I used a chicken I had roasted a few days ago, made the sauce and then broiled everything together. It completely repurposed the chicken and made it into a delightful meal. The sauce is yummy! Note: I halved the sauce since I wasn't using the whole chicken.