Photo: Levi Brown
Prep Time
10 Mins
Cook Time
2 Hours
Yield
Makes: 8 servings (serving size: 4.25 oz chicken)

Start with one Roast Chicken with Pan Sauce to yield countless recipe possibilities.

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This is one classic recipe that every cook should know. Minimal ingredients and a little more than an hour is all you know to create this healthy meal.

Recipe Is:

How to Make It

Step 1

Remove neck and giblets from chicken. Transfer neck to medium roasting pan; discard giblets. Pat dry with paper towels. Sprinkle cavity with half of salt and pepper. Place lemon inside cavity. Arrange onion slices in center of roasting pan.

Step 2

Place the chicken on onions. Fold wing tips under; loosely tie legs with kitchen twine.

Step 3

Preheat oven to 425°F. Sprinkle chicken with remaining salt and pepper. Roast 1 hour 15 minutes, rotating pan halfway. Raise temperature to 450°F. Continue roasting until meat thermometer inserted into the thickest part of the breast registers 165°F (20-30 minutes).

Step 4

Transfer chicken and onion to platter. Discard chicken skin.

Step 5

Place pan over high heat. Bring liquid in pan to a boil. Add 3/4 cup water. Return to a boil, scraping browned bits. Cook until reduced by one-third (5 minutes). Pour into cup or fat separator. Let sit until fat rises to surface (5 minutes). Discard fat. Serve sauce with chicken.

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