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Garlic Roast Chicken w/Herb-Lemon Gravy




Source of Recipe


Sandy H.


Recipe Introduction


This is so simple, yet if you are a roast chicken lover, absolutely heavenly!!



List of Ingredients




One 3 to 4 lb. whole chicken
1 medium onion, halved
4 sprigs rosemary
1 medium lemon, halved
4 thyme sprigs
6 garlic cloves
1 cup chicken broth
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons white wine
1 tablespoon minced scallion

Recipe



Preheat oven to 400°. Spray rack in roasting pan with nonstick spray. Rinse chicken inside and out and pat dry. Arrange lemon halves, onion, rosemary, thyme and garlic in body cavity. Tie legs togeher with string, if desired. Place chicken, breast side up, on rack. Roast 30 minutes, and then pour broth and lemon juice over the chicken to baste. Reduce heat to 325°. Make a foil tent over the chicken, and roast about an hour longer, basting with the pan juices frequently. (When done, meat thermometer should read 180-185 degrees when inserted in inner thigh.) Transfer chicken to carving board- let rest 15 minutes. Meanwhile, pour the pan juices into a medium saucepan, reserving about 1 tablespoon liquid. In a small bowl, whisk together the cornstarch and the reserved liquid. Add 1/4 cup water, wine, and scallion to saucepan. Bring to a boil, and simmer for 5 minutes. Reduce heat to low and whisk in dissolved corntarch. Cook one more minute, until thickened. Salt and pepper to taste. Carve chicken and serve with gravy.