Hey guys! It’s been a while since I’ve posted a recipe. I’ve been so busy with my book that I haven’t been able to find the time. I do intend to post more recipes, so keep an eye out! You’ll notice that my website has changed a bit. I’ve merged the famished family with my author website, so to find my recipes you just click on the recipes tab in the menu and it’ll take you right to them! You can also still search for any of my recipes in the search bar!
Now that we got that out of the way, I’m gonna tell you how I made this chicken. I was inspired by the barefoot contessa’s lemon chicken, but let me tell you… as delicious as it was, you’ve really got to have an appreciation for lemons to enjoy it. Using so much of the rind seeps bitterness into the chicken and I didn’t care for it as much as I thought I would, so I decided to experiment with my own recipe. We wanted more of a gravy to pour over the chicken and less of a lemon sauce. My husband isn’t a big fan of lemon chicken, but I am. I think what I put together satisfied us both and was sooo delicious!
Then I took my chicken and butterflied it – this simply means cutting out the backbone. I explain how to do this in my grilled Grilled Chicken Salad Recipe if you need to check it out!
After I had my chicken prepared, I coated the skin in salt and pepper and browned it on extremely high heat to get the skin crispy. And when I say extremely high… if your kitchen isn’t smoky after, try again! Haha! You’re looking for a nice golden color all over. After the chicken is browned, place it facedown into the pan with the lemon, onions, and garlic.
Then created the wet marinade- or sauce. I took about 1/2 cup of olive oil, the zest and juice of 1 lemon, 2-3 tbsps of chopped parsley, 2 tbsps chopped green onion, 2 tsps dried thyme, 1 tsp granulated garlic, and salt and pepper. I whisked it all together and poured half of it over the bottom side of the chicken. Then I flipped over the chicken and poured the rest over the top half.
Next I popped it into a 400 degree oven and cooked it for about 45 minutes. Then I took about 1/2 cup to 3/4 cup of chicken stock (depending on how dry the pan is and you can also use wine here) and poured it into the bottom of the pan and let it cook for another 15 mins.
Then it was time to take out the chicken. I removed the chicken from the pan and placed it into a serving platter, covering it with foil to trap in the moisture while I started working on the pan gravy.
To make this pan gravy is really simple! First I took out any of the lemon slices that I placed in the pan earlier. These were much too bitter for me! Then I took out about 1/4 cup of the liquid and placed it into a bowl, mixing in about 1 tbsp of flour into the removed liquid. I whisked out all of the lumps and then poured it back into the pan with the liquid and onions. It should start to thicken immediately. If you notice the gravy starting to get too thick you can always add more chicken stock to balance out the texture.
Once the gravy was the texture that I wanted, I added more salt and pepper, 3 tbsps of butter, and a handful of really really finely chopped parsley and green onions. When all of that was well incorporated, I placed the chicken back on top and spooned over some of the gravy. I squeezed another half a lemon over the top before eating.
This recipe seems complicated, but it really is one of the most simple recipes that becomes a weekly meal in my house. It’s fun to create new ways to make roasted chicken, so I encourage your to experiment on your own and play with recipes!
1 whole chicken with the backbone cut out
1 onion sliced into half rings
2 lemons (1/2 sliced into rings, 1 1/2 used for zest and juice)
2-3 garlic cloves
1/2-3/4 cup chicken stock
1/2 cup olive oil
4 tbsps chopped parsley
3 tbsps green onion
2 tsps dried thyme
2 tsps granulated garlic
2 tbsps salt and pepper each
1 tbsp flour
3 tbsps butter
Preheat oven to 400
Prepare chicken by removing backbone. Cover chicken skin with salt and pepper (1 tbsp each). Brown with a dash of olive oil. Set aside.
In an oven safe pan/dish toss in a few slices of lemon rings, the sliced onion, and garlic cloves. Add the browned whole chicken on top.
For the marinade, combine the olive oil, the zest and juice of 1 lemon, 1 tbsp of salt and pepper each, granulated garlic, dried thyme, 2 tbsps chopped green onion, and 3 tbsps chopped parsley. Whisk until combined. Pour half over each side of the chicken, letting the rest fall into the bottom of the pan.
Roast for 45 minutes, then pour in the chicken stock and roast for another 15 minutes.
Remove the chicken from the pan. Take out about 1/4 cup of liquid in a separate bowl and whisk in flour. Pour the flour and liquid mixture back into the pan and whisk until gravy forms. Toss in remaindimg parsley and green onions – finely chopped, and butter. Whisk until combined. Add the chicken back into the gravy and spoon the sauce over the top.