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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 Êmedium onion, halved
4 Êrosemary 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. ÊSpray broiler rack in roasting pan with nonstick cooking spray. ÊRemove chicken giblets and neck from body cavity. ÊRinse chicken with cold running water inside out; pat dry with paper towels. Arrange lemon halves, onion, rosemary, thyme and garlic in body cavity. ÊWith poultry string tie legs together. ÊTransfer chicken, breast side up, to rack in roasting pan. ÊRoast 30 minutes. ÊPour broth and lemon juice over chicken.

ÊReduce heat to 325 degrees. ÊMake a foil tent over chicken. ÊRoast about 1 hour longer, basting frequently, until meat thermometer inserted into center of inner thigh (not touching bone), reaches 180-185 degrees). ÊTransfer chicken to carving board. ÊLet stand 15 minutes.

ÊMeanwhile, pour pan juices into a medium saucepan, reserving 1 tablespoon liquid. ÊIn small bowl, with whisk, dissolve cornstarch in reserved liquid. ÊAdd 1/4 cup water, wine, scallion, soy sauce and sage to saucepan.ÊBring to a boil, boiling for 5 minutes. ÊReduce heat to low. ÊWhisk in dissolved cornstarch. ÊCook, stirring constantly, about 1 minute until gravy thickens. ÊCarve chicken and serve with gravy.

Serves 6. POINTS: Ê4.5

SELECTIONS: Ê 3 Proteins, 15 Optional Calories
PER SERVING: Ê195 Calories, 26 g Protein, 7 g Fat, 6 g Carbohydrate, 185 mg Sodium, 76 mg Cholesterol, 0 g Fiber