Delicious baked chicken with lemon slices and pomegranate seeds near whole carrots in glass baking pan on table

Stovetop~65 minComplexity

Perfect Roast Chicken with Lemon Herb Pan Sauce

Name: Perfect Roast Chicken with Lemon Herb Pan Sauce
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 6 servings
Cuisine: french
Ingredients: Chicken, whole, raw; 2 tablespoons kosher salt; 1 teaspoon freshly cracked black pepper; Garlic powder; Garlic, raw; Thyme, dried; Wine, white, dry; Butter, unsalted; Lemon juice, fresh; Parsley, fresh

This Roast Chicken with Lemon Herb Pan Sauce delivers 53g protein and 743 calories per serving, covering over half your daily protein in a single portion. Quick-preps 6 servings on the stovetop, stretching your prep time across more meals. The pan sauce method keeps chicken moist without excess fat, supporting both muscle gain and fat loss phases.

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Ingredients

6 servings

•
Chicken, Whole(2268g)
•
2 tablespoons kosher salt
•
1 teaspoon freshly cracked black pepper
•
Garlic powder(10g)
•
Garlic
•
Thyme, Dried(5g)
•
Wine, White, Dry(240g)
•
Unsalted Butter(90g)
•
Lemon Juice, Fresh(15g)
•
Parsley, Fresh(45g)

Instructions

1Pat the whole chicken completely dry inside and out. Season all over, inside and out, with garlic powder. Set the chicken breast side up in a large ovenproof skillet.
2Preheat the oven to 450°F with a rack in the center position. Roast the chicken for 10 minutes, then reduce heat to 375°F and continue roasting 15 minutes per pound, until the internal temperature at the thickest part of the thigh reaches 165°F on an instant-read thermometer and juices run clear.
3Transfer the chicken to a cutting board and let rest for 15 minutes.
4While the chicken rests, pour the pan drippings into a small saucepan and place over medium heat. Tip slightly and skim the oily fat off the top. Add the fresh garlic and dried thyme, cooking for about 1 minute over medium heat until fragrant.
5Pour in the white wine and scrape up any browned bits from the bottom of the pan. Increase heat to medium-high, bring to a boil, then reduce to a simmer. Cook for 8–10 minutes until the wine is reduced by half.
6Remove the pan from heat. Stir in the butter, lemon juice, and fresh parsley until the butter melts and the sauce is smooth.
7Carve the chicken and divide evenly into 6 airtight containers while hot. Pour the pan sauce over each portion.
8Cool to room temperature, then seal and refrigerate up to 4 days.

Nutrition — Per Serving

743

calories

53g

protein

63g

fat

Carbohydrates: 9g
Saturated fat: 13.6g
Sodium: 531 mg
Dietary fiber: 0.7g

6 servings per batch · ~446g each

Macro data sourced from USDA FoodData Central

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Common questions

How much protein does Perfect Roast Chicken with Lemon Herb Pan Sauce have per serving?

Each serving delivers 53g of protein at 743 calories, with 63g fat and 9g carbs. The high fat content comes from the skin and pan sauce, making this a fat-forward protein source.

How long does Perfect Roast Chicken with Lemon Herb Pan Sauce take to prep?

This quick prep recipe produces 6 servings via stovetop cooking, spreading one cooking session across multiple dinners. High yield relative to active prep time.

Is Perfect Roast Chicken with Lemon Herb Pan Sauce good for muscle gain?

At 53g protein per serving, this recipe supports muscle gain when paired with adequate carbohydrates elsewhere in your day. The 743 calories fit a bulking phase, though the 9g carbs means you'd add carb sides to maximize recovery.