Tested till perfect Lemon Herb Roast Chicken
Lemon Herb Roast Chicken
Photography by Matthew Kimura

Lemon Herb Roast Chicken

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2007

Recipe5 out of 5 based on 12 ratings.
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  • Portion size 4 to 6

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
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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.

Nutritional Information Per each of 6 servings without skin : about

cal 225 pro 23g total fat 13g sat. fat 3g
carb 3g fibre 0 chol 82mg sodium 552mg

% RDI:

calcium 1 iron 7 vit A 3 vit C 7
folate 5
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