Herb Roasted Chicken

6 Servings
Chicken American
Winter Roast Advance Main Dish Chicken American

1 whole cken about 4 pounds
4 cloves lic minced
1 1/2 tablespoons dried me divided
1/2 tablespoon dried emary crushed
1 tablespoon t
1/4 tablespoon ck pepper
1 medium on sliced
3 tablespoons ter
15 small baby rots sliced to 1/4 inch
3 stalks ery sliced to 1/4 inch
2 medium ons sliced
1/4 cup all purpose ur
1 can (14 oz) cken broth
1/4 cup dry te wine

Preheat oven to 425 degrees F. Lightly sprinkle salt over chicken and allow it to sit out for 30 minutes prior preparation. Rinse chicken inside and out with running cold water. Dry it thoroughly with paper towels. In small bowl, combine garlic, 1 tablespoon of thyme, rosemary, salt and pepper. Zest lemon, reserve 1/2 tablespoon for sauce. Place remaining zest with herbs. Cut lemon into wedges and squeeze juice into bowl and mix. Reserve 1 tablespoon of mixture. Season chicken with mixture inside and out. In another bowl, combine the remaining 1 tablespoon of seasoning with butter, baby carrots celery and lemons. Place mixture inside chicken and tie legs together. Tuck the wings under the chicken. Arrange onions in center of roasting pan. Place chicken on onions and roast until internal temperature reads 180 degrees F, about 1 and a half hours. Baste occasionally and tent with foil if skin becomes too dark. Remove chicken to cutting board. Loosely wrap with foil and let stand for 10 minutes before carving. Meanwhile, place roasting pan over medium heat. Remove as much fat as possible and stir in flour, cooking until flour is slightly browned. Gradually add chicken broth, bring to boil scraping up any browned bits. Stir in wine, remaining thyme and reserved lemon zest. Cook until mixture is thickened. Strain gravy and serve with chicken.


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