Lemon Chicken

Lemon Chicken With A Prosecco Buerre Blanc

Smooth Velvet Sauce, Perfect For Fowl Or Fish!
Difficulty: Moderate
Prep Time: 25 minutes
Cooking Time: 1 hour, 30 minutes


1 6-7 lb. chicken roaster

1 lemon, sliced thin

zest of 1 lemon

juice of 1 lemon

1 cup onion, quartered

1 tsp  dried thyme

1 tsp dried tarragon

olive oil

minced parsley for garnish



Cooking Tools

Roasting Pan

Medium saucepan 

Preheat oven to 350 Degrees F.  Separate rate the skin from the meat of the chicken breast gently. Lay lemon slices between the chicken breast and the skin. Drizzle olive oil, lemon juice on chicken. season with salt and pepper and sprinkle herbs and lemon zest on chicken. Stuff quartered onions into the cavity of the chicken. Bake in oven for 1 hour to 1 hour 30 minutes. Right before serving, pour Prosecco Buerre Blanc (recipe below) on top of chicken. Garnish with minced parsley.
Serves 4

Prosecco Buerre Blanc


2 cups of Prosecco
1 shallot, minced
2 tbsp white wine vinegar
1 stick of butter, cubed


In a sauce pan, add Prosecco, vinegar and shallots in a sauce pan and cook on low for 20 minutes to reduce by half. Reduced heat down to a very low simmer and whisk in butter by individual cubes.  Whisk in each butter until it melts before adding another,  Repeat until all butter is dissolved and and the the sauce is silky smooth, salt to taste.  Cook’s Note: The temperature too high with break the sauce.

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