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Lemon-Herb Roasted Chicken

Roasted chicken with green beans
Photo by Shari Pennington.

This flavorful roasted chicken makes a great dinner for any time of the year. The recipe pairs well with the ‘Sabine Hall’ Viognier from Philip Carter Winery and appears in this full episode of “Un-Wined,” which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d” go to vpm.org/un-wined.


What You’ll Need:

  • 6 to 8 lb roasting chicken
  • Zest of 2 lemons
  • ¼ c. fresh basil, finely chopped
  • 2 tbsp. fresh thyme, finely chopped
  • ¼ c. parsley, finely chopped
  • Roasting pan
  • Mixing bowl

  • 1 tsp. salt
  • 1 tsp. coarsely ground black pepper
  • 2 sticks butter
  • 1 tbsp. lemon juice
  • 1 c. dry white wine
  • Beer can rack

Directions:

Step 1: In a medium bowl, mix together the lemon zest, basil, thyme, and parsley. Add ½ tsp. salt and ½ tsp. pepper. Then mix in 1 to 1 ½ stick of butter. Place the rest of butter aside.

Step 2:  Pat the chicken dry and clean out all cavities. Then gently lift the skin of the breast and press your fingers in as far as you can. Move your fingers over to one leg and cut a little pocket between the leg and the breast by pressing down on the tissue. This allows you to get butter up and around the leg. Then do the same thing on the other leg. Try your best to keep the placement of the skin intact.

Step 3: Now, stuff the chicken with the butter mixture from step 1. Try to get all the way down the breast.

Step 4: Then rub the butter placed aside in step 1 on the outside of the chicken. Season with salt and pepper.

Step 5: If using a beer can cooking method, drain the can, and fill it with the 1 c. of dry white wine. Place the chicken over the can for roasting. Place the beercan rack on a pan to catch juices. If using a roasting rack, pour the wine into the pan below the rack. Then rub the skin with the remaining salt and pepper.

Step 6: Roast the chicken, basting frequently for approximately 1 ½ hours or until the internal temperature registers 165 degrees.

Step 7: Move to a carving platter or cutting board. Then rub the butter placed aside in step 1 on the outside of the chicken. Let the chicken rest for about 10 minutes before carving.

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