If you don’t have an open bottle of white wine to use for deglazing the pan, just use some of the lemon juice that gets squeezed over the chicken.
Good drippings are the foundation for a good sauce. Tilt the pan and spoon off as much fat as possible. Set the pan over high heat to caramelize all the juices, but be careful not to let them burn.
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I used this recipe twice, once without the sauce, and once with. Either way, the chicken came out very tender and juicy and very tasty. The sauce was a wonderful addition the second time around. By reducing the sauce twice, the flavors in the sauce were very intense, and it seemed liked they really popped with each bite of chicken.The only reason this recipe didn't get 5 stars was because of the roasted garlic. The first time I made the recipe, I used a flat rack in the roasting pan, and the garlic roasted very nicely. But when I used a v-shaped rack (as the recipe suggests), the garlic got overdone and slightly burned, so I think the flat rack works better.One further note: the first time I made this my friend made orzo salad (with chili peppers, pine nuts, spinach, and garlic) to go with it. It really complemented the chicken very nicely.
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