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
1- 4 lb. chicken (halved,
1 cup chicken stock
2 large eggs
2 lemons (zested and
1 Tbs. fresh dill (plus
additional to serve)
kosher salt and
freshly ground black pepper (to taste)
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.
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.
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.
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
Tip: be careful not to
boil the sauce and scramble the eggs. If
the eggs overcook, strain the sauce.
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.