I received a sample meat pack from Crowd Cow in exchange for product reviews. I received no further compensation. All opinions are my own.
Lemon Rosemary Champagne Chicken serves tender roasted chicken bathed in lemon rosemary salt served with a delicate champagne butter sauce.

Whole roasted chicken can seem intimating to prepare. Will it be dry? Will the skin be crispy? What if I overcook it?
Follow these tips to help ensure you get the best results:

Bring chicken to room temperature. Thoroughly pat dry inside and out.
Loosen skin and season directly on meat with salt and pepper or seasoning rubs inside and out.
For crispy skin, lightly coat it with oil or melted unsalted butter. Season skin too!
Start your roast using high heat. I roast whole chicken at 400 degrees for about 20 minutes per pound. Reduce heat to 350 degrees and/or cover any area you feel is browning too fast.
Check internal temperature about 3/4 of the way done to prevent overcooking. Temperature should be at least 165 degrees and juices run clear when fully cooked.
Rest cooked chicken 10 to 15 minutes before slicing to allow juices to settle back into meat.

It also helps to start with the right bird.

Farmer Focus chickens are raised using traceable, sustainable and humane methods. Each package contains a QR code that takes you directly to the website where you can enter the farm code found on each package where your chicken was raised.

Learn more about Farmer Focus farming practices at https://www.farmerfocus.com/.
“Our mission is to create an alternative to the current meat commodity system, and to create a meaningful connection between the farmer and the customer, so people can know and appreciate exactly where their food comes from.”
Learn more about Crowd Cow here

Lemon Rosemary Champagne Chicken

Print Recipe

Ingredients

1 whole chicken 3 1/2 to 4 pounds

rub

1 tablespoon lemon juice I used Meyer lemons)
1 tablespoon Kosher salt
1/8 teaspoon white pepper
2 tablespoons olive oil
1 tablespoon chopped rosemary

cavity

2 lemons cut quartered
1 shallot, diced
1 sprigs fresh rosemary

gravy

tablespoon butter
1/2 cup diced shallot
1/2 cup chicken stock
1/4 cup champagne
1 tablespoon rosemary finely chopped
2 teaspoons lemon juice
2 tablespoons heavy cream
1 tablespoon capers

Instructions

Preheat oven to 400 degrees. Place chicken into roasting pan.
Mix together lemon juice, salt, pepper, oil and rosemary, Apply rub under skin on meat and over chicken skin.
Mix together cavilty ingredients and stuff into chicken cavity. Truss chicken shut.
Roast chicken for about 20 minutes per pound until internal breast temperature reaches 165 degrees and temperature between thigh reaches 170 degrees. Residual heat will rise temperature to 180 degrees at thigh. About 1 hour roasting time.
While chicken rests prepare gravy. Saute shallots in butter for about 1 minute until translucent. Add chicken stock, lemon juice, champagne, and rosemary. Simmer for about 4 to 5 minutes over medium heat to reduce volume. Stir in cream and capers. Heat thoroughly. Serve.