Roasted Spring Chicken in Lemon Sauce

By Jackie DeKnock  ,

November 26, 2015

Savour Provence in the Spring, right at your own dinner table.

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  • Yields: Serves 6


2 spring chickens (or one extra large chicken)

Herbs: tarragon, parsley, basil, chives

6 green(ish) lemons (if you can find them)

1/2 litre white wine

2 onions sliced

2 carrots sliced

1 tablespoon of olive oil

Salt and pepper

1 cup heavy cream


Cut the chicken into smaller pieces and place in a bowl to marinate.

Sprinkle with herbs and pour the marinade over (wine, lemon juice from 4 lemons, 1 tablespoon olive oil, salt/pepper).

Cook the carrots in a pan with one tablespoon olive oil; add the onions and a pinch of herbs. When the vegetables are lightly browned, pour into an oven-proof baking dish.

Place the marinated chicken pieces on the vegetables. Bake at 430°F for 20 to 25 minutes.

Heat the marinade and reduce by about half, add the heavy cream to make your sauce. When the chicken is cooked, pour over the sauce just prior to serving.

Peel the two remaining lemons and slice, decorate with sliced lemons.

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