Taste the Air-Chilled Difference®

Lemon & Herb Roasted Chicken

by , Chef, Seattle, Washington

Lemon & Herb Roasted Chicken

Serves 4 to 6

  • 1 whole Smart Chicken
  • 2 tablespoons olive oil
  • 1½ teaspoons kosher salt
  • ½ teaspoon fresh cracked pepper
  • 1 onion, quartered
  • 1 lemon, quartered
  • 4 cloves garlic, chopped
  • 2 sprigs thyme, chopped
  • 2 sprigs sage, chopped
  • ¼ cup Lemon-Sage Compound Butter (recipe below)

Preheat oven to 450°F. Pat the chicken dry with paper towels or let dry on wire rack for 30 minutes. Rub olive oil all over the chicken and season the inside and outside well with salt and fresh cracked pepper. Stuff the inside of the chicken with onion, lemon, garlic, and herbs. Slowly run your fingers under the skin to loosen it, being careful not to tear the skin. Rub the Lemon-Sage Compound Butter (recipe follows) under the skin and use your hand to rub it around. Place the chicken in a baking dish or roasting pan and roast in the oven for 20 minutes until the chicken has a nice golden color on it. Lower the temperature to 300°F and continue roasting for about 55 more minutes, until the internal temperature of the chicken reaches 165°F. Using a brush or spoon, baste the chicken every 20 minutes with pan juices.

Remove from the oven and let the chicken rest for 10 to 15 minutes before carving. Reserve the juices, lemon, onion, and herbs to use for the Chicken Gravy (recipe follows).

    • Lemon-Sage Compound Butter
    • 1 cup unsalted butter, at room temperature
    • ½ lemon (juice and zest)
    • ¼ cup chopped sage
    • 2 teaspoons granulated garlic
    • ½ teaspoon black pepper
    • ½ teaspoon salt
    • 2 tablespoons canola oil

    In a bowl, combine all ingredients and mix well until incorporated. Set aside until ready to use.

      • Chicken Gravy
      • 2 tablespoons flour
      • 3 cups chicken stock
      • Salt
      • Pepper

      To a medium pot, add the reserved juices, lemon, onion, and herbs from the roasted chicken and bring to a simmer. Whisk in flour and cook, stirring continuously, for 5 minutes. Slowly whisk in chicken stock and bring to a boil until thickened. If any clumps of flour remain, pour the gravy through a fine sieve or strainer. Adjust seasoning with salt and pepper and serve with roast chicken.