Roasted Chicken With Lemon Cream Sauce

"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."
photo by diner524 photo by diner524
photo by diner524
Ready In:
2hrs 20mins


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Questions & Replies

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  1. DailyInspiration
    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. : )
  2. diner524
    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.
  3. LifeIsGood
    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.
  4. Annacia
    I cut the chicken in half and made a smaller roast with one side as we are only two. The citrus sauce is the game winner in this recipe, it's utterly delicious. It would also be great with a pork roast and likely any sturdy fish. Total keeper.



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