Lemon-Rosemary Roasted Chicken with White Wine Sauce

Lemon-Rosemary Roasted Chicken with White Wine Sauce

Tangy flavor make the chicken dish stand out, accompanied with tasty condiment.

Prep Time



Total Time






cup olive oil
1 1/2
tablespoons fresh lemon juice
tablespoons chopped fresh rosemary leaves
teaspoon salt
teaspoon freshly ground pepper
cloves garlic, finely chopped
whole broiler-fryer chicken (3 to 3 1/2 lb)
small lemons, each cut into quarters
head garlic, unpeeled and cut in half crosswise
cup chicken broth, more if needed
shallots, finely chopped
1 1/3
cups chicken broth
cup dry white wine or chicken broth
fresh rosemary sprig
cup cold firm butter, cut into 4 pieces
teaspoon fresh lemon juice
teaspoon salt
teaspoon freshly ground pepper
  1. Heat oven to 425°F. (Roasting chicken at a high temperature results in moist, evenly browned chicken. Position V-shaped rack in heavy roasting pan. Spray rack with cooking spray.
  2. In small bowl, mix oil, 1 1/2 tablespoons lemon juice, 2 tablespoons rosemary, 1 teaspoon salt, 1/2 teaspoon pepper and the chopped garlic.
  3. Rinse cavity of chicken and pat dry with paper towels. Use your fingers to loosen connection between skin and breast meat, slowly working your way under skin. Continue over entire chicken. Generously spread oil mixture under skin, working it over the thighs, breast and drumsticks.
  4. Spread thin coat of oil mixture over outside of skin. Place lemon quarters and garlic halves in cavity of chicken. Use kitchen twine to tie legs of chicken tightly together. Place chicken, breast side down, on oiled rack. Pour 1 cup broth into bottom of pan. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  5. Roast chicken uncovered 30 minutes. Use kitchen tongs or two long-handled wooden spoons to turn chicken breast side up. Check to see if there is still liquid in bottom of pan. If not, add 1/4 cup broth. Roast 30 to 35 minutes longer or until thermometer reads 180°F, juice is no longer pink when center of thigh is cut, and legs move easily when lifted or twisted. Remove chicken from rack and place on platter. Cover tightly with foil; set aside.
  6. Remove V-shaped rack from pan. Place pan over two burners and heat to boiling over medium-high heat. Boil any remaining liquid in pan until dry. Add shallots and cook 2 minutes, stirring frequently, until soft. Pour 1 1/3 cups broth into pan and heat to boiling, scraping any browned bits from bottom of pan.
  7. Add wine and rosemary sprig to pan. Heat to boiling, stirring occasionally. Boil 5 minutes, stirring occasionally, until sauce is reduced to a little less than 1 cup. Remove from heat. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. Stir in 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove lemon quarters and garlic halves from cavity of chicken. Serve chicken with sauce.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Why it Works: Hitting the Sauce Sauces are one of the cleverest inventions in the kitchen. Although many people think sauces are only for masking a poorly cooked dish, their true purpose is extending the flavor of your meat. When you fry meat and vegetables, especially when the pan is not nonstick, crispy bits of meat juices collect and glaze the bottom of the pan. This glaze, called the “fond” (French for bottom), contains concentrated meat flavor. To release the fond, deglaze the pan by adding liquid such as stock, wine or juice. This simple sauce can now be thickened, concentrated (by boiling) or enriched by adding butter.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 230),
  • Total Fat 26g
    • (Saturated Fat 8g,
    • Trans Fat 1g),
  • Cholesterol 105mg;
  • Sodium 660mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 28g;
Percent Daily Value*:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.