Roasted Chicken with Lemon Sauce

By pavaldez

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

Details

Servings 4
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

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.

3. Serve two chicken halves with 1/2 cup of the sauce.