Our Recipes, re-invented from cooking shows
Herb-Crusted Roast Chicken with Lemon Sauce
Prep. Time:
Baking Time:
Total Time:
25 mins
90 ins
2 hours
Serves:
Serves 4 - 6
An elevated take on classic roast chicken featuring a Mediterranean-inspired herb crust, silky lemon sauce, and crispy skin "breadcrumbs".
Pro Tips:
Dry is key: Pat chicken completely dry and let it air-dry in fridge for 2+ hours if possible
Use a thermometer: Don't guess - 165°F in thickest part of thigh ensures perfect doneness
Save pan drippings: Deglaze the pan with white wine for an optional pan sauce
Make ahead: Potatoes can be made 2 hours ahead and rewarmed gently
Sauce consistency: If sauce gets too thick, whisk in warm broth 1 tablespoon at a time
Ingredients
HERB-CRUSTED CHICKEN:
1 whole chicken (4-5 lbs), patted completely dry
3 tablespoons olive oil, divided
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary, minced
1 tablespoon fresh oregano (or 1 tsp dried)
4 garlic cloves, minced
Zest of 2 lemons
1 lemon, quartered
4 garlic cloves, smashed (for cavity)
CREAMY LEMON SAUCE:
2½ cups warm chicken broth (low-sodium)
4 large egg yolks
⅓ cup fresh lemon juice (about 2 large lemons)
2 tablespoons heavy cream
1½ tablespoons cornstarch
3 tablespoons cold chicken broth
½ teaspoon Dijon mustard
Salt and white pepper to taste
GARLIC-HERB MASHED POTATOES:
2½ lbs Yukon Gold potatoes, peeled and cut into 2-inch pieces
6 tablespoons unsalted butter
⅓ cup warm whole milk
2 tablespoons cream cheese, softened
2 garlic cloves, minced
2 tablespoons fresh chives, chopped
Salt and pepper to taste
CRISPY SKIN "BREADCRUMBS"
Reserved crispy chicken skin
Zest of 1 lemon
1 garlic clove, minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh thyme leaves
Pinch of gochugaru flakes
Instructions
CHICKEN PREP:
Preheat oven to 450°F (230°C). Position rack in lower third of oven.
Make herb paste: Combine 2 tablespoons olive oil, minced garlic, thyme, rosemary, oregano, lemon zest, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl.
Season chicken: Pat chicken completely dry with paper towels. Carefully loosen skin over breast and thighs by sliding your fingers underneath. Rub half the herb paste directly onto the meat under the skin. Rub remaining paste all over the outside of the chicken.
Stuff and truss: Place lemon quarters and smashed garlic in cavity. Tie legs together with kitchen twine and tuck wing tips under.
Final prep: Brush with remaining 1 tablespoon olive oil and season with remaining salt and pepper.
ROASTING CHICKEN:
Place chicken breast-side up on a wire rack set in a rimmed baking sheet.
Roast for 20 minutes, then reduce heat to 375°F (190°C).
Continue roasting 45-60 minutes until thickest part of thigh registers 165°F (74°C).
Rest 15 minutes before carving. Reserve any crispy loose skin for garnish.
MASHED POTATOES
Cook potatoes: Place potatoes in large pot, cover with cold salted water by 2 inches. Bring to boil, cook 15-20 minutes until very tender.
Mash: Drain thoroughly. Pass through ricer or mash with potato masher until smooth.
Finish: Beat in butter, warm milk, cream cheese, and minced garlic until creamy. Stir in chives, season with salt and pepper. Keep warm.
LEMON SAUCE
Make slurry: Whisk cornstarch with 3 tablespoons cold broth until smooth.
Temper eggs: In medium bowl, whisk egg yolks until smooth. Gradually whisk in warm broth to prevent curdling.
Cook sauce: Transfer to small saucepan over medium-low heat. Add cornstarch slurry and Dijon mustard. Whisk constantly for 4-5 minutes until sauce coats back of spoon and reaches 160°F (71°C).
Finish: Remove from heat. Whisk in lemon juice and cream. Season with salt and white pepper. Strain through fine-mesh sieve. Keep warm.
CRISPY SKIN 'BREADCRUMBS"
Finely chop reserved crispy skin until it resembles coarse breadcrumbs.
Mix with lemon zest, minced garlic, parsley, thyme, and red pepper flakes.
TO SERVE;
Spoon warm mashed potatoes onto plates
Carve chicken and arrange over potatoes
Generously drizzle with warm lemon sauce
Top with crispy skin "breadcrumbs" and serve immediately
