Lemon And Garlic Roast Chicken With Jus Recipe

Name: Lemon And Garlic Roast Chicken With Jus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken (3-5 lbs); 1 parsnip, cut into 1-inch pieces; 1/2 yellow onion, in large chunks; 5 small yukon potatoes, cut in half; 3 carrots, in 1-inch pieces; olive oil; salt and pepper; 2 T butter; 1 lemon, cut in half; 1 head garlic, cut in half; 1 bunch sage; 1/4 cup white wine; 2 leaves sage, minced

Servings: persons

1 chicken (3-5 lbs)
1 parsnip, cut into 1-inch pieces
1/2 yellow onion, in large chunks
5 small yukon potatoes, cut in half
3 carrots, in 1-inch pieces
olive oil
salt and pepper
2 T butter
1 lemon, cut in half
1 head garlic, cut in half
1 bunch sage
1/4 cup white wine
2 leaves sage, minced

1
Preheat oven to 475 degrees.
2
Rinse, pat dry and season chicken inside and out with salt and pepper. Set aside
3
Place cut vegetables in a roasting pan, tossing with olive oil and salt and pepper.
4
Stuff the cavity of the chicken with garlic, lemon and sage.
5
Melt butter with a 1 teaspoon salt and 1/2 teaspoon fresh cracked pepper. Brush onto chicken.
6
Place chicken on top of vegetables. Roast at 475 degrees for 40 minutes, until skin is browned. Turn oven down to 400 degrees and roast until finished, when chicken is at least 165 degrees.
7
Drain juices from chicken into the pan. Remove chicken and veggies from pan. Tent with foil. Place roasting pan on high heat on stove-top. Add wine and boil, scraping bottom to loosen browned bits. Remove lemon from chicken cavity and squeeze into jus. Discard lemon. Add 1 tablespoon butter and minced sage and cook for 2 minutes, until combined.
8
Serve chicken and vegetables with jus spooned over top.

799

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 chicken (3-5 lbs), 1 parsnip, cut into 1-inch pieces, 1/2 yellow onion, in large chunks, 5 small yukon potatoes, cut in half, and more.

Yes, Lemon And Garlic Roast Chicken With Jus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon And Garlic Roast Chicken With Jus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions