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Chicken: 4.5 pt. Garlic Roasted Chicken with Herb Lemon Gravy

Source of Recipe

dottie's weight loss zone


List of Ingredients

One 3 lb, 8 oz chicken, skinned
1 �medium onion, halved
4 �rosemary sprigs
1 medium lemon, halved
4 thyme sprigs
6 garlic cloves, peeled
1 cup low-sodium chicken broth
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons dry white wine
1 tablespoon minced scallion
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon dried sage leaves (optional)


Recipe

Preheat oven to 400 degrees. �Spray broiler rack in roasting pan with nonstick cooking spray. �Remove chicken giblets and neck from body cavity. �Rinse chicken with cold running water inside out; pat dry with paper towels. Arrange lemon halves, onion, rosemary, thyme and garlic in body cavity. �With poultry string tie legs together. �Transfer chicken, breast side up, to rack in roasting pan. �Roast 30 minutes. �Pour broth and lemon juice over chicken.

�Reduce heat to 325 degrees. �Make a foil tent over chicken. �Roast about 1 hour longer, basting frequently, until meat thermometer inserted into center of inner thigh (not touching bone), reaches 180-185 degrees). �Transfer chicken to carving board. �Let stand 15 minutes.

�Meanwhile, pour pan juices into a medium saucepan, reserving 1 tablespoon liquid. �In small bowl, with whisk, dissolve cornstarch in reserved liquid. �Add 1/4 cup water, wine, scallion, soy sauce and sage to saucepan.�Bring to a boil, boiling for 5 minutes. �Reduce heat to low. �Whisk in dissolved cornstarch. �Cook, stirring constantly, about 1 minute until gravy thickens. �Carve chicken and serve with gravy.

Serves 6. POINTS: �4.5

SELECTIONS: � 3 Proteins, 15 Optional Calories
PER SERVING: �195 Calories, 26 g Protein, 7 g Fat, 6 g Carbohydrate, 185 mg Sodium, 76 mg Cholesterol, 0 g Fiber