Lemon Butter Roasted Chicken with Glazed Carrots


Today was one of my more challenging days.  My daughter Emma was in one of her moods.  That means even if everything was going her way she still was unhappy or sour.  We went to the park early in the morning and played for a couple hours, then she got to play for over an hour in the back yard with the dogs this afternoon, and she went for a ride in her play car as well.  What child would not be happy and pass out for us at the end of the night…you’re probably thinking just about every kid haha.  I was definitely impressed with myself though.  I was able to do all that with her and prep the chicken and let it sit for half the day marinating.  This was a little bit of a lengthy meal though.  I definitely did not have my timing down on this one.  It takes about an hour and a half to cook and I just let time get away from me, but it turned out really good either way.  Depending on the size of your chicken, you definitely want to take it out the last 30 minutes and check the temperature.  Mine definitely got a little overdone, but thankfully I marinaded it under the skin and I think that really helped save it to the point where it still tasted great.  I also put together a quick sauce on top for my partner in crime.  No meal is complete for him without a splash of rich sauce.  If you cook your chicken in a roasting pan just remove the chicken at the end to a cutting board and cover it with tin foil and let it rest for about 15 minutes.  Take the juices from the chicken, lemon, and onions in the roasting pan and put that straight onto a burner on medium heat.  Once it starts to boil, add about a 1/4 of a cup of wine (white, dry vermouth, or sherry) and a cup of water.  Let that come back to a boil and then take about 2 tsp of tapioca starch and pour about 1/4 cup of the boiling liquid into a separate dish and mix until there are no lumps.  Once you have mixed it well and there are no lumps, add it to the roasting pan and stir.  Let it come back to a boil and it should start to thicken.  Once it has thickened and coats the back of a spoon really well then you are good to strain it through a sieve and get rid of all the chunks of lemon and onion so you get a smooth sauce.  Add 1-2 tbsp of butter to the smooth sauce and let it melt then stir.  And there you have it an awesome sauce for your chicken 🙂

My recipes are below.  Let me know what you think 🙂

Lemon Butter Roasted Chicken

  • Print


1  4 to 6 lb Chicken (gizzards removed, rinsed, and patted dry)
2 medium Onion cut in 4 parts
2 Lemons
4 TBSP Butter
3 TBSP Chopped Parsley
3 Cloves of Garlic
Olive Oil

1. In a small bowl, mix together 4 tbsp of softened butter, 1/2 tsp salt and pepper, 3 minced garlic cloves, the juice of one lemon, and the parsley. Mix well.
2. Cut up the onion in four parts and add to the roasting pan along with the second lemon cut up into slices.
3. Add enough olive oil to coat the onions and lemons and toss. Sprinkle with salt and pepper and toss once more.
4. Take your chicken that you have removed the gizzards from, rinsed, and patted dry, and place it on a cutting board.
5. Take your fingers and separate the skin on the top of the breast from the meat itself so that you can have access to all the meat under the skin. Use the butter mix and stuff it into the area between the skin and meat. Use the remainder to coat the outside of the chicken. Tie the two leg bones together with cooking string and tuck the wings under the carcass.
6. Place the chicken in the roasting pan on top of the onions and lemons.
7. Let the chicken marinade like that for a couple of hours or you can also go ahead and cook. It is up to you.
8. Preheat oven to 425 degrees.
9. Put roasting pan in over for 30 minutes uncovered, or until the chicken is nice and golden brown all over. Once it is golden brown put a cover on the roasting pan and cook until the 1 and a half hours is complete. Check the chicken in the last 30 minutes to check how far away it is from 165 degrees. You do not want to over cook it.
10. Once it is done, remove it to a cutting board and let it sit covered in tin foil for 15 minutes before slicing.
11. I gave a recipe for making a sauce out of the drippings in my comments above. ENJOY!

Glazed Carrots


1 bag of baby carrots
2 TBSP Butter
2 TBSP Honey
Salt and Pepper

1. In a sauce pan, add the carrots and some water to steam the carrots until the carrots are soft.
2. Drain and add the carrots to a saute pan on medium to medium high heat
3. Add the butter and honey and cook until browned.
4. Sprinkle with salt and pepper to taste and serve 🙂




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s