Roast Chicken with Lemon, Garlic and Rosemary
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 579 |
| pro | 30 g |
| total fat | 21 g |
| sat. fat | 4 g |
| carb | 69 g |
| fibre | 10 g |
| chol | 81 mg |
| sodium | 737 mg |
| % RDI: | - |
| calcium | 13 |
| iron | 29 |
| vit A | 259 |
| vit C | 70 |
| folate | 51 |
- Portion size: 6
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 3heads garlic
- 1/4 cup 1/4cupvegetable oil
- 1 tsp 1tspdry mustard
- 1 tsp 1tspdried rosemary, crumbled
- 1 tsp 1tspeach salt and pepper
- 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 1large oniononions
- 1 1chickenchickens, (3-1/2 - 5 lb/1.75 - 2.2 kg)
- 2 2lemonlemons, halved
- 1/4 cup 1/4cupall-purpose flour
- 1-1/2 cups 1-1/2cupschicken 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
