Perfect Roast Chicken with Lemon Herb Pan Sauce
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.
Ingredients
- •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
- 1Preheat the oven to 450°F with a rack in the center position.
- 2Pat the chicken completely dry inside and out. Set the chicken, breast side up, in a large ovenproof skillet or roasting dish. If desired, tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- 3Season the chicken all over, inside and out, with the salt, pepper, and garlic powder.
- 4Roast the chicken for 10 minutes, then reduce the heat to 375°F. Cook 15 minutes per pound. Begin checking for doneness when 20 minutes remain (see Note). A chicken is done cooking when the internal temperature taken at the thickest part of the thigh reaches 165°F on an instant-read thermometer, and the juices run clear.
- 5Transfer the chicken to a cutting board and let it rest for 15 minutes.
- 6Meanwhile, make the sauce. If you are roasting your chicken in a cast iron pan, simply move it to a burner and turn the heat to medium. If you are using a roasting pan, transfer the drippings to a small saucepan and place it over medium heat.
- 7Tip the pan slightly and skim the oily fat off the top of the drippings. Add in the garlic and thyme and cook until fragrant, about 1 minute. Pour in the wine and scrape up any browned bits from the bottom of the pan. Increase the heat to high and bring to a boil, then reduce to a simmer and cook until the wine is reduced by half, about 10 minutes.
- 8Remove the pan from the heat. Stir in the cold butter, lemon juice and parsley.
- 9Carve the chicken and serve with the warm pan sauce.
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
AI Swap Engine
Set up your profile to enable swaps →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.
More like this
Slow Cooker Beef Pasta
Slow Cooker · 10 servings
