Roasted Chicken With Rosemary Sauce

A hearty, flavorful meal to elevate your weeknight dinner plans.

Serves 2-4




Preheat the oven to 400F on convection bake to get the skin crispy or if your oven does not have convection bake preheat to 425F.

Spatchcock the chicken by removing the spine with a sharp pair of kitchen sheers. I find that by allowing the chicken to lay flat it cooks much more even but you can also roast the chicken whole just tie up the legs with butcher twine.

Lay the chicken on a roasting pan with a wire rack to allow air flow under the chicken. Season both sides with a little avocado oil, salt, pepper, and garlic powder.

Roast in the oven for 20 minutes if you don’t have convection then lower the heat to 375F and continue to cook until the chicken is 165F internally. If you have convection bake you can cook at 400F the whole time. (NOTE: It will usually take 1 hour to cook the chicken till done).

Now 20 minutes before the chicken is done make the sauce: In a medium size pan on medium heat, add the olive oil and once the oil is shimmering, add the onions with a little salt and pepper. Sauté until the onions turn translucent then add the garlic and rosemary. Continue to sauté for 30 seconds or until the garlic is nice and fragrant then add the chicken stock. Let the chicken stock reduce by at least half.

(NOTE: when is it reduced enough you should be able to drag the spatula on the bottom of the pan and the sauce bounces back slowly). This will take about 10 minutes or so.

Now add the dijon mustard, and lemon juice. Give that a stir until the dijon mustard is evenly dissolved into the sauce, then turn off the heat and add the butter. Continuously stir until the butter is melted into the sauce and you will know it’s thick enough if it coats the back of a spoon. Taste the sauce and season with salt and pepper to taste.

(NOTE: Keep the sauce warm until you are ready to serve but do not let it simmer as the sauce will break. I just keep the pan on the back of the stove where it is warm).

Once the chicken is cooked let rest for 10 minutes then slice.

Serve the roasted chicken with the rosemary sauce on top of or on the side. I recommend jasmine rice and sautéed asparagus for side dishes.


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