Roast Chicken with Pan Sauce

Roast Chicken with Pan Sauce
Photo: Levi Brown
Start with one Roast Chicken with Pan Sauce to yield countless recipe possibilities.
Makes: 8 servings (serving size: 4.25 oz chicken)


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1 whole (5- to 6-lb) chicken
1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
1 lemon, halved
1 small onion, cut into 4 slices


Prep: 10 Minutes
Cook: 2 Hours

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.

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

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).

4. Transfer chicken and onion to platter. Discard chicken skin.

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.

Created date

December 2012

Nutritional Information

Calories 231
Fat 8.9 g
Satfat 2.4 g
Monofat 3.2 g
Polyfat 2 g
Protein 35 g
Carbohydrate 1 g
Fiber 0.0 g
Cholesterol 106 mg
Iron 1 mg
Sodium 173 mg
Calcium 20 mg