The ingredients list sounds long; don't let that scare you off. It is easy. If you don't have fresh herbs, just use dried.
1 serving is 1/4 of the chicken with 1/4 cup gravy. It makes 4 servings.
Nutritional Info: 311 calories, 12g fat, 0g fiber
1 (3 1/2 pound) chicken
1 lemon, halved
1 onion, halved
4 sprigs fresh rosemary
4 sprigs fresh thyme
6 garlic cloves, peeled
1 cup chicken stock or low sodium chicken broth
2 TB fresh lemon juice
1 TB cornstarch
3 TB dry white wine
1 shallot, finely chopped
1/4 tsp dried sage
1/4 tsp salt
1/4 cup water
- Preheat oven to 400 degrees. Spray a roasting pan with non stick spray. Remove giblets, rinse chicken inside and out and pat dry.
- Place the lemon, onion, rosemary, thyme, and 5 of the garlic cloves inside the chicken. Roast breast side up for 30 minutes.
- Pour the broth and lemon juice over the chicken, lower the heat to 325 and cook another hour, or until thermometer registers 180. Baste frequently. When done, remove chicken from oven and let stand for 10-15 minutes. (if you don't' want to make gravy, by all means don't and save yourself some points) Continue if you want gravy.
- Mince remaining garlic clove. Pour pan juices into a saucepan, skimming off any fat and reserving 1 TB of juice in small bowl. Dissolve the cornstarch in reserved juices. Add the wine, minced garlic, shallot, sage, salt and water to the saucepan. Boil for 5 minutes. Reduce heat to low and stir in cornstarch mix. Whisk about 1 minute of until gravy thickens.
Eat and Enjoy!!
I screwed this up the first time I made this and instead of cloves of garlic I made it with cloves!!! Duh! I guess I didn't even remember the name of the recipe. It was still good, but Hannah especially liked it and has asked me to make it "wrong" again.