Search for anything:

Classic Roast Chicken

chicken - other

1 roasting chicken; about 5 pounds
1/2 onion
4 cloves garlic
1/2 lemon
1 tablespoon olive oil; or butter
3/4 teaspoon dried thyme
1/4 teaspoon crumbled dried rosemary
1/4 teaspoon each salt and pepper
2 tablespoon all-purpose flour
3/4 cup chicken stock

Remove giblets and neck, if present, from chicken. Rinse and pat chicken dry inside and out. Place onion and garlic in chicken cavity. Squeeze juice from lemon and set aside; add lemon skin to cavity. Bend and tuck wings under back of chicken; tie legs together with kitchen string. Brush all over with oil; sprinkle with thyme, rosemary, salt and pepper. Place, breast side up, on rack in roasting pan. Roast, uncovered, in 325°F oven for 1-1/2 hours. Baste chicken with pan juices. Roast, basting occasionally, for about 1-1/2 hours longer or until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185°F. Transfer chicken to platter and tent with foil; let stand for 10 minutes before carving. Skim fat from juices in pan. Sprinkle flour over juices; cook over medium high heat, whisking, for 1 minute. Drizzle in chicken stock and 2 tbsp reserved lemon juice; cook, whisking, for about 3 minutes or until gravy is thickened. Pour into warmed gravy boat. Cut through string holding chick en legs together; discard onion, lemon and garlic. Using poultry or kitchen shears, cut chicken into 2 breast and 2 leg portions. Cut each breast in half diagonally. Cut through each leg at joint to separate into drumstick and thigh. Serve with gravy.

Contributor: Canadian Living Magazine - February, 1998

Yield: 6 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU