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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2005
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 facts <b>Per serving:</b> about
- Sodium 737 mg
- Protein 30 g
- Calories 579.0
- Total fat 21 g
- Cholesterol 81 mg
- Saturated fat 4 g
- Total carbohydrate 69 g
- Iron 29.0
- Folate 51.0
- Calcium 13.0
- Vitamin A 259.0
- Vitamin C 70.0