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Butter-Lemon Roasted Chicken with Herbs Jus

Butter-Lemon Roasted Chicken with Herbs Jus

By Diane UngerFebruary 23, 2024

  • Makes
    4 servings
  • Cook Time
    2 hours
  • Active time plus cooling
    20 minutes active

This is a simple and straightforward roasted chicken that makes a buttery, yet bright sauce from the juices. The fresh herbs and lemon halves that are tucked in the cavity don’t season the chicken per se, but they do contribute flavor and aroma to the juices that are the base of the sauce. And the acidity of the lemon mellows slightly with cooking, so the juice that’s squeezed into the sauce at the end doesn’t overwhelm with tanginess. Roasting on a flat wire rack in a rimmed baking sheet allows for improved heat circulation, resulting in better browning and more even cooking; a broiler pan with a slotted top works nicely, too.

Ingredients
  • 4

    pound whole chicken, patted dry, fat near the cavity removed and discarded

  • 4 to 6

    sprigs fresh tarragon OR rosemary OR thyme OR flat-leaf parsley, plus 1 tablespoon chopped

  • 1

    lemon, halved crosswise

  • 1

    tablespoon extra-virgin olive oil

  • Kosher salt and ground black pepper

  • ¾

    cup dry white wine

  • 4

    tablespoons salted butter, cut into 4 pieces

Step 1

Heat the oven to 425°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. Set the chicken breast side up on the rack. Place the tarragon and lemon halves in the cavity of the chicken. Tie the legs together with kitchen twine and tuck the wing tips back. Brush the bird all over with the oil and season with salt and pepper. Roast until the thighs reach 175°F, about 1¼ hours.

Step 2

Using tongs, tilt the chicken so the juices run out of the cavity, then transfer the chicken to a cutting board; let rest for about 15 minutes. Meanwhile, remove the rack from the baking sheet; pour about half the wine onto the baking sheet or broiler pan. Scrape up any browned bits, then carefully pour the mixture into a medium saucepan; add the remaining wine. Bring to a simmer over medium and cook until reduced by about half, 8 to 10 minutes. Remove from the heat.

Step 3

Untie the chicken, then remove and reserve the lemon halves from the cavity. Carve the chicken and transfer to a platter. Return the sauce mixture to a simmer over medium, then remove from the heat and whisk in the butter until melted. Add the chopped tarragon to the sauce, then squeeze in 2 tablespoons juice from the lemon halves. Taste the sauce and season with salt and pepper. Pour any accumulated juices on the cutting board onto the chicken. Serve with the sauce.