Roast Chicken with Lemon sauce

My take on a classic meal. This one is always a crowd pleaser.


Chicken Ingredients:

Alternative Seasoning: (if you don’t have Crove seasoning)

Lemon Sauce Ingredients:


Preheat the oven to 400 degrees Fahrenheit on convection bake. If your oven does not have convection bake, preheat the oven to 425 degrees Fahrenheit. 

Spatchcock the chicken by removing the spine with kitchen scissors. Lay the chicken flat on a wire rack on top of a baking sheet. Season with olive oil and the Crove poultry seasoning or alternative seasoning. 

Roast the chicken in the oven for 30 minutes then reduce the oven temp to 350 degrees Fahrenheit on convection bake and cook for another 30 minutes or until the chicken breast is 165 degrees internally and the thigh is 175 degrees internally. Once cooked, let rest for 5 minutes. 

While the chicken is roasting, in a large pan or saucepan on medium heat, add a little olive oil and the diced shallots. Sauté till translucent then add the chili flake, garlic, thyme, and a little salt. Sauté till fragrant for about 1 minute then add the wine. Reduce the wine by 1/2 then add the chicken stock, and lemon juice. Reduce the stock by 1/2. Next add the capers and heavy cream. Let simmer for 5 minutes then turn off the heat and gently melt the butter into the sauce, add a little chopped parsley, and season with salt and pepper to taste. 

Carve the chicken and serve with the sauce. I love to serve with mashed potatoes and a vegetable of choice such as broccolini. 



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