Lemony whole roasted chicken is loaded with flavor and perfect for spring.
Course Dinner, Main Course
Cuisine American, French
Keyword chicken, lemon, roasted
Prep Time 15 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 6
Calories 422kcal
Author angela@mealstreetkitchen
Ingredients
1tablespoonextra-virgin olive oil
1largeonion, julienne
1stalkscelery, sliced
Lemon Garlic Marinade
2tablespoonsbutter
1cupchicken broth
3 1/2lbWhole Chicken
Lemon Garlic Marinade
3 cloves fresh garlic
1 tablespoonfresh rosemaryminced
1teaspoonfresh thyme
1/8teaspoonfennel seed
1/8teaspoonfresh ground black pepper
1teaspoonkosher salt
2tablespoonsfresh lemon juice
1/4cupextra virgin olive oil
For the pan gravy
1tablespoonbutter or fat
2tablespoonsflour
1cupbroth
Instructions
For the Chicken
Pre heat oven to 425 degrees F
In a large dutch oven, add olive oil, onion and celery. saute' until the onions begin to caramelize. Remove from heat and set aside
Rnse chicken with cold water and then pat dry. put the butter under the skin of the breast area of the chicken
In a bowl, Whisk together the lemon marinade. Rub the marinade all over the chicken and inside the cavity. Place chicken in the dutch oven on top of the onion and celery.
Place in the oven at 425 degrees F.uncovered for 15 minutes.
Reduce heat to 350 degrees F. and place the lid on the pot. cook about 1 hour more until done. !65 dereees F internal temperature on an instant reed thermometer.
Remove from oven and let chicken rest uncovered for 15 minutes before serving.
For the pan Gravy
In a skillet, melt butter over medium heat. Stir in the flour and cook until light golden in color.
Slowly whisk in the broth/pan juices. Turn up the heat and continue whisking until gravy reaches desired thickness.