This roast chicken is delicious and perfect for Spring!
ROAST CHICKEN WITH AVGOLEMONO SAUCE
1/4 cup olive oil
1 4 pound chicken (halved, backbone removed)
1 cup chicken stock
2 large eggs
2 lemons (zested and juiced)
1 tablespoon fresh dill (plus additional to serve)
kosher salt and freshly ground black pepper (to taste)
Preheat oven to 400ºF.
In a large sauté pan, add olive oil and heat over medium-high heat. Season chicken halves with Kosher salt and freshly ground black pepper. Place chicken halves in the pan, skin-side down, and cook until golden brown, about 2-3 minutes. Flip and cook on the other side until golden brown, about 2-3 minutes. Carefully drain the oil from the pan and place in the oven to continue roasting, about 20-25 minutes or until a thermometer registers 165ºF. If the skin of the chicken is getting too dark, shield with a piece of foil and continue roasting.
Remove the chicken from the oven and place on a cutting board, tented with foil. Allow to rest for 10 minutes.
Meanwhile, make the sauce. Place the same sauté pan over medium heat and add the chicken stock. Bring to a simmer and whisk, scraping any browned bits off of the bottom of the pan.
In a medium bowl, add the eggs, lemon juice and zest, whisk to combine. While continuously whisking, gradually add the hot stock mixture to the eggs, then return the mixture to the sauté pan. Cook over medium-low heat, stirring constantly, until thickened, about 2 minutes. Remove from the heat and stir in dill. Season with Kosher salt and freshly ground black pepper.
To serve, cut the chicken into 4 pieces. Spoon the sauce onto the plates or platter and place the chicken pieces on top. Garnish with additional dill and serve.
Tip: be careful not to boil the sauce and scramble the eggs. If the eggs overcook, strain the sauce.