Roasted Chicken

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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4 servings
Calories: 462kcal

Ingredients

  • 2 large Chicken breast on the bone
  • 2 tbsp Extra-virgin olive oil
  • 2 tsp Lemon Pepper Seasoning
  • 2 tsp Garlic powder

Sauce

  • 1/2 cup White wine
  • 1 cup Chicken broth
  • 1/2 cup Heavy cream
  • 1 tbsp Butter
  • 4 slices Crusty bread
  • 1 tsp Fresh parsley for garnish
US Customary - Metric

Instructions

  • Preheat oven to 375°F. Rub the chicken with oil, lemon pepper, garlic powder, salt and pepper.
  • Heat an oven-safe skillet or sauté pan on medium heat. Place the chicken skin side down in the pan until the skin is golden brown and crisp. Transfer the pan to the oven and roast for 30 to 45 minutes, until a thermometer inserted in the thickest part of the meat, (not near a bone), registers 160°F. Transfer the chicken to a carving board and let rest for 5 minutes.
  • Place the pan you roasted the chicken in on the stovetop on medium heat. Add in the wine and bring to a simmer until it reduces and evaporates by half. Then add in the broth and continue simmering until the liquid reduces an concentrates in flavor. Stir in the cream and butter, simmer until the liquid reduces and thickens to a creamy, smooth consistency.
  • Remove the breast bones from the chicken and portion accordingly. Spoon the pan gravy onto the chicken and serve with bread. Garnish with parsely.

Nutrition

Calories: 462kcal | Carbohydrates: 20g | Protein: 23g | Fat: 30g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 456mg | Potassium: 358mg | Fiber: 1g | Sugar: 1g | Vitamin A: 606IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 2mg

Roasted Chicken

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 462 kcal

Ingredients
 
 

  • 2 large Chicken breast on the bone
  • 2 tbsp Extra-virgin olive oil
  • 2 tsp Lemon Pepper Seasoning
  • 2 tsp Garlic powder

Sauce

  • 1/2 cup White wine
  • 1 cup Chicken broth
  • 1/2 cup Heavy cream
  • 1 tbsp Butter
  • 4 slices Crusty bread
  • 1 tsp Fresh parsley for garnish

Instructions
 

  • Preheat oven to 375°F. Rub the chicken with oil, lemon pepper, garlic powder, salt and pepper.
  • Heat an oven-safe skillet or sauté pan on medium heat. Place the chicken skin side down in the pan until the skin is golden brown and crisp. Transfer the pan to the oven and roast for 30 to 45 minutes, until a thermometer inserted in the thickest part of the meat, (not near a bone), registers 160°F. Transfer the chicken to a carving board and let rest for 5 minutes.
  • Place the pan you roasted the chicken in on the stovetop on medium heat. Add in the wine and bring to a simmer until it reduces and evaporates by half. Then add in the broth and continue simmering until the liquid reduces an concentrates in flavor. Stir in the cream and butter, simmer until the liquid reduces and thickens to a creamy, smooth consistency.
  • Remove the breast bones from the chicken and portion accordingly. Spoon the pan gravy onto the chicken and serve with bread. Garnish with parsely.

Nutrition

Calories: 462kcalCarbohydrates: 20gProtein: 23gFat: 30gSaturated Fat: 12gTrans Fat: 1gCholesterol: 106mgSodium: 456mgPotassium: 358mgFiber: 1gSugar: 1gVitamin A: 606IUVitamin C: 4mgCalcium: 55mgIron: 2mg
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