Lemon Garlic Roast Chicken with Vegetables and Herbed Pan Jus
I have had a go-to Lemon Garlic Roast Chicken recipe that I loved for years. Then recently, I saw a different technique for this family favorite. After several tests, I perfected this recipe to share. You can teach an old chef new tricks after all!
I have included several vegetables that my family loves. However, please use your favorite vegetables in their place if you wish. One rule to remember: cut the vegetables in appropriate sizes for equal cooking—for example, a large piece of onion wedge paired with a smaller piece of carrot. Then, mix and match whatever works for your family.
4 to 6 servings
INGREDIENTS:
Marinade
1 cup fresh lemon juice (reserve lemon halves for chicken interior)
1 tablespoon lemon zest
2 tablespoons garlic, minced
1 tablespoon fresh rosemary, minced
1 tablespoon kosher salt
2 tablespoons extra virgin olive oil
Vegetables
3 kohlrabi bulbs, peeled, quartered
1 large fennel bulb (sliced into ½-inch wedges with core attached)
1 large red onion, peeled (sliced into ½-inch wedges with core attached)
12 fingerling or baby potatoes, halved
1 tablespoon extra virgin olive oil
Chicken and Jus
1 whole chicken (about 3 ½ to 4 pounds)
2 sprigs fresh rosemary and tarragon
1 tablespoon extra virgin olive oil
1 shallot, minced (about ¼ cup)
1 cup chicken stock
1 tablespoon Dijon mustard
1 tablespoon fresh tarragon, minced
2 tablespoons room temperature butter
Marinade
In a small mixing bowl, combine the lemon juice and zest, garlic, rosemary, salt, and olive oil.
Vegetables
Place the kohlrabi, fennel, onion, and potatoes in a seven by twelve-inch ceramic baking pan.
Chicken and Jus
1. Place the chicken in a large plastic bag (or two inside each other for safety). Stuff the lemon halves and sprigs of herbs into the cavity. Pour the mixture over and around the chicken. Bring the bag together, remove any air and tie a knot in the top of the bag. Distribute the marinade evenly. Refrigerate in a pan for one to two (best) days. Turn over every twelve hours.
2. Preheat the oven to 450°F. Place the top oven rack in the center of the oven with the other rack below.
3. Remove the chicken from the marinade. Pour the marinade over the prepped vegetables, drizzle with one tablespoon of olive oil, and season with salt and pepper. Place the chicken in a large (twelve-inch), non-reactive skillet breast side up. Fold the wings under the back and tie the legs together (for equal cooking and conformity). Drizzle with one tablespoon of olive oil over the top of the bird. Then massage salt and pepper onto the bird.
4. Transfer the chicken in the skillet to the top shelf with vegetables on the rack below. Roast the chicken until 120°F measured in the large part of the chicken breast (about twenty-five to thirty-five minutes). Turn off the oven, and keep the door closed as much as possible until the breast reaches 160°F about twenty-five to thirty-five minutes). Remove the chicken from the oven. Place the chicken on a cutting board and tent it with foil. Rest the chicken for twenty minutes. Remove all but one tablespoon of chicken fat from the skillet and place the skillet on the stovetop. Leave the vegetables in the oven.
5. Over medium-high heat, sauté the shallots in the skillet until softened, about two minutes. Pour the marinade juices from the vegetables into the skillet (place vegetables back in the turned-off oven to keep warm). Stir in the chicken stock and Dijon mustard to the skillet. Bring to a simmer and cook until reduced to a syrupy consistency and caramelized. Turn off and remove from the heat. Stir in the minced tarragon. Whip the butter to make a smooth jus (pan dripping sauce). Taste, Think, Transform with salt.
6. Carve the chicken into four or six pieces. Place on a platter or individual plates surrounded by the vegetables. Pour the jus over the top of the chicken. Serve hot.
Lemon Garlic Roast Chicken with Vegetables and Herbed Pan Jus
Ingredients
- 1 cup fresh lemon juice (reserve lemon halves for chicken interior)
- 1 tablespoon lemon zest
- 2 tablespoons garlic, minced
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon kosher salt
- 2 tablespoons extra virgin olive oil
- 3 kohlrabi bulbs, peeled, quartered
- 1 large fennel bulb (sliced into ½-inch wedges with core attached)
- 1 large red onion, peeled (sliced into ½-inch wedges with core attached)
- 12 fingerling or baby potatoes, halved
- 1 tablespoon extra virgin olive oil
- 1 whole chicken (about 3 ½ to 4 pounds)
- 2 sprigs fresh rosemary and tarragon
- 1 tablespoon extra virgin olive oil
- 1 shallot, minced (about ¼ cup)
- 1 cup chicken stock
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh tarragon, minced
- 2 tablespoons room temperature butter
Instructions
- In a small mixing bowl, combine the lemon juice and zest, garlic, rosemary, salt, and olive oil.
- Place the kohlrabi, fennel, onion, and potatoes in a seven by twelve-inch ceramic baking pan.
- Place the chicken in a large plastic bag (or two inside each other for safety). Stuff the lemon halves and sprigs of herbs into the cavity. Pour the mixture over and around the chicken. Bring the bag together, remove any air and tie a knot in the top of the bag. Distribute the marinade evenly. Refrigerate in a pan for one to two (best) days. Turn over every twelve hours.
- Preheat the oven to 450°F. Place the top oven rack in the center of the oven with the other rack below.
- Remove the chicken from the marinade. Pour the marinade over the prepped vegetables, drizzle with one tablespoon of olive oil, and season with salt and pepper. Place the chicken in a large (twelve-inch), non-reactive skillet breast side up. Fold the wings under the back and tie the legs together (for equal cooking and conformity). Drizzle with one tablespoon of olive oil over the top of the bird. Then massage salt and pepper onto the bird.
- Transfer the chicken in the skillet to the top shelf with vegetables on the rack below. Roast the chicken until 120°F measured in the large part of the chicken breast (about twenty-five to thirty-five minutes). Turn off the oven, and keep the door closed as much as possible until the breast reaches 160°F about twenty-five to thirty-five minutes). Remove the chicken from the oven. Place the chicken on a cutting board and tent it with foil. Rest the chicken for twenty minutes. Remove all but one tablespoon of chicken fat from the skillet and place the skillet on the stovetop. Leave the vegetables in the oven.
- Over medium-high heat, sauté the shallots in the skillet until softened, about two minutes. Pour the marinade juices from the vegetables into the skillet (place vegetables back in the turned-off oven to keep warm). Stir in the chicken stock and Dijon mustard to the skillet. Bring to a simmer and cook until reduced to a syrupy consistency and caramelized. Turn off and remove from the heat. Stir in the minced tarragon. Whip the butter to make a smooth jus (pan dripping sauce). Taste, Think, Transform with salt.
- Carve the chicken into four or six pieces. Place on a platter or individual plates surrounded by the vegetables. Pour the jus over the top of the chicken. Serve hot.
Nutrition Facts
Calories
826.63Fat (grams)
49.96Sat. Fat (grams)
14.11Carbs (grams)
53.32Fiber (grams)
11.03Net carbs
42.28Sugar (grams)
10.84Protein (grams)
44.54Sodium (milligrams)
2117.21Cholesterol (grams)
159.68The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.