Roasted Chicken with Lemon Sauce

From: Everyday Food

Some simple ingredients plus a little bit of planning can turn a great dinner into two.

Use the leftover chicken half to make Pasta with Chicken and Peas.

Serves 4

3 chicken halves (3 to 4 pounds total)

Salt and pepper

1 1/4 cups dry white wine

3/4 cup canned reduced-sodium chicken broth

3 tablespoons lemon juice

2 tablespoons chopped fresh oregano

Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large roasting pan with a rack,

cook chicken, skin side up, until an instant-read thermometer inserted into thickest part of

thigh registers 165 degrees. about 45 minutes. Remove chicken and rack.

Make sauce: Pour pan juices into a measuring cup; skim off fat. In pan, cook wine over medium-high, scraping up bits, until reduced by a fourth, 4 to 6 minutes. Add broth, lemon juice, and pan juices.

Cook until reduced by a fourth, 5 minutes. Stir in oregano. Add water, if needed, to make 1 1/2 cups.

Serve two chicken halves with 1/2 cup of the sauce.