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ROAST CHICKEN
4 tablespoons butter, divided & softened
1 whole chicken cut into pieces (see notes)
1 1/4 cups hot water
2 teaspoons Better than Bouillon Chicken Base
FRESH ground sea salt and black pepper

LEMON HERB SAUCE
1 teaspoon avocado oil
1 -2 LARGE green onions, FINELY chopped
Juice from 1 LARGE lemon
1 tablespoon FRESH chopped Lemon thyme
1 teaspoon FRESH chopped basil
1 teaspoon WONDRA
1 tablespoon butter

• Rinse chicken and pat dry. Salt and pepper.
• Melt 2 tablespoons of the butter in a large skillet and when HOT, place chicken skin side down in pan.
• DO NOT TURN chicken pieces until you see blood and bottom side is golden brown.
• Whisk together the hot water, bouillon, thyme and basil.
• Turn chicken and add 3/4 cup of chicken stock.
• Reduce heat and simmer on low 15 minutes.
• Transfer chicken to a plate and pour stock into a measuring cup.
• Melt remaining butter in skillet and return chicken skin side down to skillet and cook another 5 minutes until skin is crisp.
• Transfer to an ovenproof plate, cover with foil and keep warm.
• Skim the fat from the broth and add enough of the additional broth to make 3/4 cup.
• Heat the olive oil in the skillet on a low heat, scraping up any of the little pieces from the chicken to add to the flavor.
• Add green onions and saute’ a minute or so.
• Add flour and mix well.
• Increase heat and add broth and bring to a simmer.
• Simmer until reduced to about 1/2 cup.
• Stir in any juices that have drained from the chicken. Simmer a few more minutes.
• Remove from heat and whisk in lemon juice, thyme and basil.
• Pour sauce over chicken and serve immediately. I like to serve it with rice.

NOTES:

• If using boneless, skinless chicken, season it well and dredge prior to adding it to the skillet. Adjust timing if using boneless, skinless chicken.

Originally posted 10-22-2008, updated 7-28-2014 and again September 2024