Roasted Chicken With Lemon Cream Sauce Recipe

Name: Roasted Chicken With Lemon Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken; 6 lbs roasting chickens; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup mixed fresh basil, oregano, and thyme sprigs (mix depending on the spices you flavor...I like basil more!); Lemon Cream Sauce; 1/2 cup butter; 2 tablespoons dry sherry; 2 tablespoons dry white wine; 1 tablespoon orange rind, grated; 1 tablespoon lemon rind, grated; 3 tablespoons lemon juice, fresh not bottled; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup whipping cream (I have substituted fat free half and half at times with success, although not quite as thick a sauce); Garnish; 1/2 cup parmesan cheese, freshly grated

Servings: persons

Chicken
6 lbs roasting chickens
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup mixed fresh basil, oregano, and thyme sprigs (mix depending on the spices you flavor...I like basil more!)
Lemon Cream Sauce
1/2 cup butter
2 tablespoons dry sherry
2 tablespoons dry white wine
1 tablespoon orange rind, grated
1 tablespoon lemon rind, grated
3 tablespoons lemon juice, fresh not bottled
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup whipping cream (I have substituted fat free half and half at times with success, although not quite as thick a sauce)
Garnish
1/2 cup parmesan cheese, freshly grated

1
Remove the giblets and neck and rinse the chicken with cold water; pat dry. Sprinkle the cavity with salt and pepper. Place a mixture of the fresh herbs in the cavity. Tie the ends of the legs together with string. Lift the wingtips up and over the back, and tuck under the bird.
2
Place the chicken on a rack in a shallow roasting pan, breast side up. Insert a meat thermometer into a meaty portion of the thigh, making sure it doesn't touch bone.
3
Bake uncovered, at 350 degrees for 2 hours or until the thermometer registers 180 degrees. Remove the chicken from the roasting pan, discarding the drippings.
4
About 15 minutes before the chicken is done, start your lemon cream sauce. Melt the butter in a large skillet over medium heat. Add the sherry and the next 6 ingredients. Bring to a boil. Gradually stir in the whipping cream; cook for 1 minute. Remove from heat.
5
Cut the chicken into serving pieces, and return to the roasting pan. Pour the lemon Cream Sauce over the chicken; sprinkle evenly with cheese. Broil 5 1/2 inches from the heat (with an electric door partially open) 3 to 4 minutes or until the cheese melts. Serve immediately.

1671

kcal

Calories

Fat

Carbs

220

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: Chicken, 6 lbs roasting chickens, 1/4 teaspoon salt, 1/4 teaspoon pepper, and more.

Yes, Roasted Chicken With Lemon Cream Sauce 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.

Roasted Chicken With Lemon Cream Sauce

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