Roast Chicken with Lemon, Garlic and Rosemary

By The Canadian Living Test Kitchen

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Roast Chicken with Lemon, Garlic and Rosemary

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	579579 cal
pro	30 g30g pro
total fat	21 g21g total fat
sat. fat	4 g4g sat. fat
carb	69 g69g carb
fibre	10 g10g fibre
chol	81 mg81mg chol
sodium	737 mg737mg sodium
% RDI:	-
calcium	1313 calcium
iron	2929 iron
vit A	259259 vit A
vit C	7070 vit C
folate	5151 folate

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Roast chicken with simple classic flavourings is the perfect Sunday dinner. With a large chicken, there will be leftovers for sandwiches the next day or to chop and use in a salad.

Ingredients

3 heads garlic 3 3heads garlic
1/4 cup vegetable oil 1/4 1/4cup cupvegetable oil
1 tsp dry mustard 1 1tsp tspdry mustard
1 tsp dried rosemary , crumbled1 1tsp tspdried rosemary, crumbled
1 tsp each salt and pepper 1 1tsp tspeach salt and pepper
3 potatoes , (about 2 lb/1 kg)3 3potatopotatoes, (about 2 lb/1 kg)
3 3large carrotcarrots, (about 1-1/2 lb/750 g)
3 3large parsnipparsnips, (about 1-1/2 lb/750 g)
1 large onion 1 1large oniononions
1 1chickenchickens, (3-1/2 - 5 lb/1.75 - 2.2 kg)
2 lemons , halved2 2lemonlemons, halved
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1-1/2 cups chicken stock 1-1/2 1-1/2cups cupschicken stock

Preparation

Separate garlic into cloves; peel. Mince 2 of the cloves; combine in small bowl with 2 tbsp (25 mL) of the oil, mustard, rosemary and half each of the salt and pepper.

Peel potatoes; cut into 2-inch (5 cm) cubes and place in large bowl. Cut carrots and parsnips into 2-inch (5 cm) diagonal chunks. Cut onion into 6 wedges. Add vegetables to bowl along with remaining garlic, oil, salt and pepper; toss to coat.

Remove giblets and neck from chicken. Pat chicken dry inside and out. Place lemons in cavity. Tie legs together with string; tuck wings under back. Place, breast side up, on rack in large roasting pan. Brush mustard mixture all over chicken; surround with vegetables. Roast in 375°F (190°C) oven, basting occasionally, until meat thermometer inserted in thigh registers 185°F (85°C) and vegetables are tender and golden brown, 1-1/2 to 2 hours.

Transfer chicken to warmed platter; tent with foil and let stand for 10 minutes before carving. Transfer vegetables to warmed bowl; cover and keep warm.

Meanwhile, skim fat from pan juices. Sprinkle flour over juices; cook over medium-high heat, whisking, for 1 minute. Whisk in stock; boil, stirring, until thickened. Strain into gravy boat; serve with chicken and vegetables.

Source : Canadian Living Magazine: March 2005