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Roasted Spring Chicken in Lemon Sauce

Yields1 Serving

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

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 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
1

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

2

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

3

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.

4

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

5

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.

6

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

Nutrition Facts

Serving Size Serves 6