Roasted Chicken With Lemon Sauce |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
3 chicken halves (3 to 4 pounds total) |
salt and pepper |
1 1/4 cups dry white wine |
3/4 cup canned reduced-sodium chicken broth |
3 tablespoons lemon juice |
2 tablespoons chopped fresh oregano |
Directions:
1. Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large roasting pan with a rack, cook chicken, skin side up, until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees. about 45 minutes. Remove chicken and rack.
2. Make sauce: Pour pan juices into a measuring cup; skim off fat. In pan, cook wine over medium-high, scraping up bits, until reduced by a fourth, 4 to 6 minutes. Add broth, lemon juice, and pan juices. Cook until reduced by a fourth, 5 minutes. Stir in oregano. Add water, if needed, to make 1 1/2 cups. Serve two chicken halves with 1/2 cup of the sauce.
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