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Recipe Index
 

 

Nancy's Kitchen - Tried and Tested Recipes
Roast Chicken Recipe













Although this recipes doesn't Have "rice" in it, I would certainly serve it with rice to soak up all that lemon juice. This is one of our favorites.
Abby in Atlanta

Roast Chicken with Avgolemono Sauce Recipe

Ingredients
1/4 cup olive oil
1- 4 lb. chicken (halved, backbone removed)
1 cup chicken stock
2 large eggs
2 lemons (zested and juiced)
1 Tbs. fresh dill (plus additional to serve)
kosher salt and freshly ground black pepper (to taste)

Directions
Preheat oven to 400ºF.

In a large sauté pan, add olive oil and heat over medium-high heat. Season chicken halves with Kosher salt and freshly ground black pepper. Place chicken halves in the pan, skin-side down, and cook until golden brown, about 2-3 minutes. Flip and cook on the other side until golden brown, about 2-3 minutes. Carefully drain the oil from the pan and place in the oven to continue roasting, about 20-25 minutes or until a thermometer registers 165ºF. If the skin of the chicken is getting too dark, shield with a piece of foil and continue roasting.

Remove the chicken from the oven and place on a cutting board, tented with foil. Allow to rest for 10 minutes.

Meanwhile, make the sauce. Place the same sauté pan over medium heat and add the chicken stock. Bring to a simmer and whisk, scraping any browned bits off of the bottom of the pan.

In a medium bowl, add the eggs, lemon juice and zest, whisk to combine. While continuously whisking, gradually add the hot stock mixture to the eggs, then return the mixture to the sauté pan. Cook over medium-low heat, stirring constantly, until thickened, about 2 minutes. Remove from the heat and stir in dill. Season with Kosher salt and freshly ground black pepper.

To serve, cut the chicken into 4 pieces. Spoon the sauce onto the plates or platter and place the chicken pieces on top. Garnish with additional dill and serve.

Tip: be careful not to boil the sauce and scramble the eggs. If the eggs overcook, strain the sauce.

NOTE:
I cooked half a chicken but took longer to brown and needed less time in the oven. I’d check chicken in the oven in 25 minutes. Only cook to 150º. Otherwise delicious.
Abby Atlanta



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