Roasted Chicken With Lemon Cream Sauce

Recipe by breezermom
READY IN: 2hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • Chicken
  • 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
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DIRECTIONS

  • 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.
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