Roasted Chicken With Lemon Sauce

1. 1

   Preheat oven to 450 degrees.

2. 2

   Season chicken with salt and pepper.

3. 3

   In a large roasting pan with a rack, cook chicken, skin side up, until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees.

4. 4

   about 45 minutes.

5. 5

   Remove chicken and rack.

6. 6

   Make sauce: Pour pan juices into a measuring cup; skim off fat.

7. 7

   In pan, cook wine over medium-high, scraping up bits, until reduced by a fourth, 4 to 6 minutes.

8. 8

   Add broth, lemon juice, and pan juices.

9. 9

   Cook until reduced by a fourth, 5 minutes.

10. 10

    Stir in oregano.

11. 11

    Add water, if needed, to make 1 1/2 cups.

12. 12

    Serve two chicken halves with 1/2 cup of the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.