Photo: Lily Banse
Roast Lemon Chicken
9 ingredients
openrecipes
Few dishes say supper like a beautifully roasted chicken, with juicy meat and burnished skin the color of chestnuts. This lemon-and-herb scented version is cooked in a frying pan instead of a roasting pan, which makes the drippings especially dark and flavorful—the perfect start to a successful gravy.
Estimated Nutrition (whole recipe, rough)
926
Calories
46g
Protein
36g
Fat
105g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon Thyme | juice of 1 lemon (48ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole roasting chicken, (about 6 1/2 lbs.)
- Kosher salt and freshly ground pepper
- 4 Tbs. (1/2 stick) unsalted butter, at room temperature
- 2 tsp. minced fresh lemon thyme or regular thyme
- 8 thin slices lemon
- 1 Tbs. olive oil
- About 2 cups chicken stock or broth
- 2 Tbs. all-purpose flour
- 1/4 cup heavy cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes