Roasted Chicken with Lemon Oregano Sauce
Recipe adapted from Martha Stewart/Everyday Food
Prep: 20 mins
Cook: 45-50 mins
2 chicken halves
Salt and pepper
1 1/4 cups dry white wine
3/4 cup canned reduced-sodium chicken broth
2 tablespoons lemon juice
2 tablespoons chopped fresh oregano
1/2 tsp corn starch
2 tbs butter
1 chicken bouillon cube
Preheat oven to 450F degrees.
Not the best day to have an oven at 450F degrees
step 1. Clean chicken and season well with salt and pepper. On a roasting pan with a rack, cook chicken, skin side up,for about 35 mins. You want the outside crisp and the inside can still be a little undercooked - you'll finish cooking it in the pan. Set chicken aside. Save juices from the pan.
"Poach" chicken in sauce for five minutes or so to absorb the flavor of the sauce
step 2. Make the sauce. Pour roasting juices in a pan over med-high heat until it boils. Drop bouillon cube and stir until it fully dissolves. Add wine and continue to stir. Allow to reduce by a fourth. Add chicken broth and reduce by a fourth. Stir in butter. Add lemon juice and 1/2 of the oregano. Place chicken skin side up in the pan and allow to simmer for 5 minutes or less (until chicken is cooked - be careful about overcooking the chicken). Remove chicken and place on serving plates.
step 3. Mix corn starch with 1 tbs of water and slowly add (while stirring) to the sauce to thicken. Once thick, add remaining oregano and turn off the heat. Drizzle the chicken with sauce and serve.
Side Dish: Roasted tomatoes and artichokes
I served it with roasted tomatoes and artichokes. Take tomato halves (4) and thawed frozen artichokes (jarred artichokes would work just as well) and season well with salt, pepper, dried basil and drizzle with olive oil. Cook in the oven while the chicken cooks for about 40 mins. Drizzle with olive oil and balsamic vinegar before serving.