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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2007
MethodRemove 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 facts Per each of 6 servings without skin : about
- Sodium 552 mg
- Protein 23 g
- Calories 225.0
- Total fat 13 g
- Cholesterol 82 mg
- Saturated fat 3 g
- Total carbohydrate 3 g
- Iron 7.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 7.0