Roasted Chicken With Lemon Cream Sauce

Total Time: 2 hrs 20 mins Preparation Time: 5 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 4
• 6 lbs roasting chickens
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup mixed fresh basil, oregano, and thyme sprigs (mix depending on the spices you flavor...i like basil more!)
• 1/2 cup butter
• 2 tablespoons dry sherry
• 2 tablespoons dry wine
• 1 tablespoon orange rind, grated
• 1 tablespoon lemon rind, grated
• 3 tablespoons lemon juice, fresh not bottled
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup whipping cream (i have substituted fat free half and half at times with success, although not quite as thick a sauce)
• 1/2 cup parmesan cheese, freshly grated

Recipe

• 1 remove the giblets and neck and rinse the chicken with cold water; pat dry. sprinkle the cavity with salt and pepper. place a mixture of the fresh herbs in the cavity. tie the ends of the legs together with string. lift the wingtips up and over the back, and tuck under the bird.
• 2 place the chicken on a rack in a shallow roasting pan, breast side up. insert a meat thermometer into a meaty portion of the thigh, making sure it doesn't touch bone.
• 3 bake uncovered, at 350 degrees for 2 hours or until the thermometer registers 180 degrees. remove the chicken from the roasting pan, discarding the drippings.
• 4 about 15 minutes before the chicken is done, start your lemon cream sauce. melt the butter in a large skillet over medium heat. add the sherry and the next 6 ingredients. bring to a boil. gradually stir in the whipping cream; cook for 1 minute. remove from heat.
• 5 cut the chicken into serving pieces, and return to the roasting pan. pour the lemon cream sauce over the chicken; sprinkle evenly with cheese. broil 5 1/2 inches from the heat (with an electric door partially open) 3 to 4 minutes or until the cheese melts. serve immediately.