Tested till perfect Roast Chicken with Lemon, Garlic and Rosemary

Roast Chicken with Lemon, Garlic and Rosemary

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2005

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

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
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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.

Nutritional Information Per serving: about

cal 579 pro 30g total fat 21g sat. fat 4g
carb 69g fibre 10g chol 81mg sodium 737mg

% RDI:

calcium 13 iron 29 vit A 259 vit C 70
folate 51
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