Jump to recipe
Yields:
2
Cook Time:
1 hr
Total Time:
1 hr
Deglazing the roasting pan with white wine results in a rich lemon-and-basil scented jus for this simple roast chicken. Chef Link serves this dish with mashed potatoes and fresh vegetables.
Advertisement - Continue Reading Below
Ingredients
- 1 whole free-range chicken
- salt
- Freshly ground pepper
- paprika
- 6 fresh basil leaves
- 4 thin slices of lemon (round slices)
- 1 clove garlic
- 1 onion
- oil
- 1 cup wine
- 1 cup water
- 2 Tbsp. butter
Directions
- Step 1Dry off chicken to remove excess moisture. Season generously with salt, pepper and paprika. Use half the volume of paprika as salt and pepper.
- Step 2Place the basil, lemon and garlic under the skin of the chicken. Distribute equal amounts on both sides of the chicken. Place one leaf and lemon near the thigh as well.
- Step 3Place the sliced onions on a lightly oiled sheet pan and place the chicken on top breast side up.
- Step 4Bake chicken at 350 degrees for about 50-60 minutes. To crisp up the skin more I may go 10 more minutes at 450. Ovens may vary so use your judgment. When chicken is cooked remove it from the sheet pan and on to a cold rack or plate to sit.
- Step 5Pour wine onto the hot sheet pan and scrape the pan. When the wine is half gone add water and let half of that reduce. Then add butter, let it melt into the reduction, and set aside.
- Step 6Carefully remove the parts of the chicken with a sharp knife and keep the skin attached (this may take some practice). Serve with the pan sauce.
See all recipes and cooking videos from Chef Donald Link.Find more recipes and food photos on Delish!
18 Bacon Recipes Cool Wedding Cakes 36 Brunch Recipes
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below