October 03, 2017
Comfort Food, Dinner, Main Dish,
Poultry, Chicken, Dairy, Southern, Entertaining, Sunday Dinner, Oven Roast, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Wine, Spices, Heavy Cream, Whole Chicken more
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"I love the smell of chicken roasting in the oven. It makes me think of holidays and family gatherings! Plus I can put it in the oven and concentrate on other things for a while....just enjoying the smell! Don't use a fryer...roasting chickens are a bit larger and have a higher fat content, making them more flavorful."
Remove the giblets and neck and rinse the chicken with cold water; pat dry. Sprinkle the cavity with salt and pepper. Place a mixture of the fresh herbs in the cavity. Tie the ends of the legs together with string. Lift the wingtips up and over the back, and tuck under the bird.
Place the chicken on a rack in a shallow roasting pan, breast side up. Insert a meat thermometer into a meaty portion of the thigh, making sure it doesn't touch bone.
Bake uncovered, at 350 degrees for 2 hours or until the thermometer registers 180 degrees. Remove the chicken from the roasting pan, discarding the drippings.
About 15 minutes before the chicken is done, start your lemon cream sauce. Melt the butter in a large skillet over medium heat. Add the sherry and the next 6 ingredients. Bring to a boil. Gradually stir in the whipping cream; cook for 1 minute. Remove from heat.
Cut the chicken into serving pieces, and return to the roasting pan. Pour the lemon Cream Sauce over the chicken; sprinkle evenly with cheese. Broil 5 1/2 inches from the heat (with an electric door partially open) 3 to 4 minutes or until the cheese melts. Serve immediately.
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This chicken was moist and tender. The flavor was wonderful. I wanted to make something special, and it sure was! We had sour cream mashed potatoes, stuffing, creamed peas and fresh salad as sides for an inviting dinner. Our company loved it!
Made for the Pick Me Tag Game – I made chgs that were mostly matters of necessary ingredient issues and personal methods, but do not feel they impacted an optimal result. I do not have a roasting rack or twine and was planning to serve the chicken w/roasted carrots & onions plus cous cous, so I roasted the chicken atop the veggies to let the herbed drippings flavor them. I used dry herbs in the combo you suggested, but no salt since Siggi is salt-restricted after a kidney transplant. Using no salt makes me rely on herbs even more for flavor, so I also added a combo of garlic (a must IMO), rosemary & more basil to the skin surfaces. The sauce is the star of this recipe, altho it becomes more of glaze when broiled w/the Parmesan. Like the other reviewer, I used all lemon and also added lemon pepper. Your recipe is tasty and company-worthy, but for company would be easier made and served using already cut chicken pieces. Loved this recipe, breezer, so thx for sharing it w/us. (Pics will post later today)
This dish is fabulous! Absolutely loved the sauce -- the addition of the lemon zest and juice really makes it so flavorful. The only change I made was to use all lemon. This went so well with our baked zucchini dish and baked mushroom casserole. Definitely some great comfort food.