Herb Roasted Chicken
Even though roasting a chicken might take up to two hours, it is “unattended” time. Once the chicken is in the oven, you can move on to making side dishes or relaxing with your guests.
- 6
Ingredients
- 4 cloves garlic, minced
- 1 1/2 tsp dried thyme, divided
- 1/2 tsp crushed dried rosemary
- 1 tsp coarse salt
- 1/4 tsp coarse cracked pepper
- 1 lemon
- 1 roasting chicken (about 4 lbs)
- 2 medium onions cut into 1/2-inch slices
- 1/4 cup all-purpose flour
- 1 (14 oz) can reduced-sodium chicken broth
- 1/4 cup dry white wine
Preparation
Step 1
1. Preheat oven to 425ºF. In small bowl, combine garlic, 1 tsp thyme, rosemary, salt and pepper. Zest lemon; reserve 1/2 tsp for sauce. Place remaining zest with herbs. Cut lemon into wedges; squeeze juice into bowl. Season chicken with mixture inside and out. Place squeezed lemon wedges inside chicken. Tie legs together; tuck under wings.
2. In center of roasting pan, arrange onions. Place chicken on onions and roast until chicken, when tested with an instant-read thermometer, reads 180ºF in breast, about 1 1/2 hours. Baste occasionally and tent with foil if skin becomes too dark.
3. Remove chicken to cutting board. Loosely wrap with foil and let stand 10 minutes before carving. Meanwhile, place roasting pan over medium heat. 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.