Lemon Herb Roast Chicken
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Lemon Herb Roast Chicken
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings without skin : about | - |
| cal | 225 |
| pro | 23 g |
| total fat | 13 g |
| sat. fat | 3 g |
| carb | 3 g |
| fibre | 0 |
| chol | 82 mg |
| sodium | 552 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 7 |
| vit A | 3 |
| vit C | 7 |
| folate | 5 |
This simple and delicious chicken is a perfect family weekend meal for everyone to pitch in with the tasks. Stuffing the chicken with a lemon and onion adds lots of flavour to both the bird and gravy.
Ingredients
-
1 chicken (3-1/2 to 5 lb/1.75 to 2.2 kg)
2 cloves garlic
1 lemon
Half onion
Half bunch fresh parsley
3 sprigs fresh rosemary
1 tbsp (15 mL) extra-virgin olive_oil
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
2 tbsp (25 mL) all-purpose_flour
1 cup (250 mL) sodium-reduced chicken stock
Preparation
Remove giblets and neck from chicken.
Using side of chef's knife, smash garlic. Rub inside of chicken cavity with garlic; put garlic in cavity.
Halve lemon; squeeze out juice and set aside. Put lemon halves, onion and parsley into cavity. Tie legs together with kitchen string; tuck wings under back. Place, breast side up, on rack in roasting pan. Tuck rosemary under chicken.
In small bowl, stir together reserved lemon juice, oil, salt and pepper; pour over chicken. Pour 3/4 cup (175 mL) water into pan. Roast in 375°F (190°C) oven, basting occasionally and adding 3/4 cup (175 mL) water halfway through, until meat thermometer inserted in thigh registers 185°F (85°C), 1-1/3 to 1-1/2 hours in convection oven, 1-3/4 to 2 hours in conventional oven. Discard contents of cavity; tip juices from cavity into pan drippings. Transfer chicken to platter and tent with foil; let stand for 20 minutes before carving.
Skim fat from pan juices. Sprinkle with flour; cook over medium-high heat, stirring, for 1 minute. Pour in chicken stock and any juices from platter; boil, stirring, until thickened, about 3 minutes. Strain into warmed gravy boat. Serve with chicken.
Using side of chef's knife, smash garlic. Rub inside of chicken cavity with garlic; put garlic in cavity.
Halve lemon; squeeze out juice and set aside. Put lemon halves, onion and parsley into cavity. Tie legs together with kitchen string; tuck wings under back. Place, breast side up, on rack in roasting pan. Tuck rosemary under chicken.
In small bowl, stir together reserved lemon juice, oil, salt and pepper; pour over chicken. Pour 3/4 cup (175 mL) water into pan. Roast in 375°F (190°C) oven, basting occasionally and adding 3/4 cup (175 mL) water halfway through, until meat thermometer inserted in thigh registers 185°F (85°C), 1-1/3 to 1-1/2 hours in convection oven, 1-3/4 to 2 hours in conventional oven. Discard contents of cavity; tip juices from cavity into pan drippings. Transfer chicken to platter and tent with foil; let stand for 20 minutes before carving.
Skim fat from pan juices. Sprinkle with flour; cook over medium-high heat, stirring, for 1 minute. Pour in chicken stock and any juices from platter; boil, stirring, until thickened, about 3 minutes. Strain into warmed gravy boat. Serve with chicken.
Source : Canadian Living Magazine: May 2007
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