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Chicken: Garlic Roast Chicken w/ Lemon Herb Gravy

Source of Recipe

Mary Lou


List of Ingredients

one fryer chicken, about 3 1/2 pounds
one medium lemon, cut in half
one medium   onion, cut in half
4 sprigs fresh rosemary
4 sprigs thyme
6 cloves garlic, peeled
one C homemade chicken broth
2 T fresh lemon juice
one T cornstarch
2 T dry white wine
one T minced scallion (green onion)
one T Angostura soy sauce (low sodium brand)
1/4 t dried sage


Recipe

Preheat oven to 400° F. Remove giblets and neck from inside chicken (homemade chicken broth!). Rinse chicken inside and out, and pat dry with paper towels.

Put lemon halves, onion, rosemary, thyme, and garlic inside chicken's body. Twist wings back. Spray broiler rack in roasting pan with nonstick cooking spray.

Place chicken breast side down onto rack in roasting pan. Roast 30 minutes. Pour broth and lemon juice over chicken in roasting pan. Reduce heat to 325° F. Make a foil tent over chicken and roast about one more hour, basting frequently (or until meat thermometer inserted into center of inner thigh muscle but not touching bone reaches 180 to 185° F.

Move cooked chicken to carving board and let stand 15 minutes. Meanwhile, pour pan juices into medium saucepan, reserving one tablespoon liquid.

In small bowl dissolve cornstarch into reserved one tablespoon of liquid with whisk. Add 1/4 cup water, wine, minced scallion, soy sauce, and sage to saucepan. Bring to a boil and boil for 5 minutes.

Reduce heat to low and whisk dissolved cornstarch mixture into it. Cook, stirring constantly, about one more minute, until gravy thickens.
Carve chicken and serve with gravy.