Garlic Roasted Chicken With Gravy
Source of Recipe
From WW New Complete Cookbook
List of Ingredients
One 3 1/2-pound chicken
1 lemon, halved
1 onion, halved
4 rosemary sprigs or 3/4 tsp. dried
4 thyme sprigs or 1/2 tsp. dried
6 garlic cloves, peeled
1 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons dry white wine
1 scallion, minced
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon crumbled dried sage leavesRecipe
1. Preheat the oven to 400* F; spray the rack of a roasting pan with nonstick cooking spray. Remove the chicken giblets and neck from bodycavity; refrigerate or freeze for another use. Rinse the chicken under cold running water inside and out; pat dry with paper towels.
2. Place the lemon, onion, rosemary, thyme and garlic in the body cavity. Place the chicken, breast-side up, on the rack in the roasting pan. Roast 30 minutes; pour the broth and lemon juice over the chicken. Reduce the oven temperature to 325* F. Roast, basting frequently, until cooked through and the juices run clear when the thigh is pierced in the thickest part with a fork, about 1 hour longer. Transfer the chicken to a cutting board; let stand 15 minutes.
3. Meanwhile, pour the pan juices into a medium saucepan, skimming off any fat and reserving 1 tablespoon of the juices in a small bowl. Dissolve the cornstarch in the reserved juices. Add the wine, scallion, soy sauce, sage and 1/4 cup water to the saucepan; bring to a boil and boil 5 minutes. Reduce the heat to low and whisk in the dissolved cornstarch; cook, stirring constantly, until the gravy thickens, about 1 minute. Carve the chicken and serve with gravy. Remove the skin before eating.
Fat: 10.0 g, Calories: 293, Fiber: 0
Serves 4
7 points
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