Herb-Roasted Chicken with Lemons

Herb-Roasted Chicken with Lemons
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • ½ tsp. cornstarch
  • 1 4-½-lb. chicken (if there are giblets, save for another use)
  • 2 large cloves garlic, crushed and peeled
  • 2 large lemons
  • 2 Tbs. unsalted butter, melted
  • 1 large thyme sprig
  • + 5 more ingredients
    • 1 Tbs. olive oil
    • 1 cup homemade or low-salt chicken broth
    • 2 tsp. herbes de Provence
    • 1 rosemary sprig
    • ¼ to 1/3 cup sweet vermouth

Heat the oven to 425°F. Cut the lemons in half crosswise and squeeze 2 Tbs. juice from one half; set the juice aside in a dish. Reserve the squeezed half for the chicken cavity. Cut each of the 3 remaining halves in half again for a total of 6 pieces. Coat the bottom of a small flameproof roasti...

View full recipe at Fine Cooking


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