Categories: Main Dish
Ingredients
- 1 1chickenchickens
- 2 2cloves garlic
- 1 1lemonlemons
- 1/2 1/2oniononions
- 1/2 1/2bunch bunchfresh parsley
- 3 3sprigs sprigsfresh rosemary
- 1 1tbsp tbsp(15 mL) (15 mL) extra-virgin olive oil
- 1 1tsp tsp(5 mL) (5 mL) salt
- 1/2 1/2tsp tsp(2 mL) (2 mL) pepper
- 2 2tbsp tbsp(25 mL) (25 mL) all-purpose flour
- 1 1cup cup(250 mL) (250 mL) sodium-reduced chicken stock
Directions
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Remove giblets and neck from chicken.
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Using side of chef’s knife, smash garlic. Rub inside of chicken cavity with garlic; put garlic in cavity.
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Halve lemon; squeeze out juice and set aside. Put lemon halves, onion and parsley into cavity. Tie legs together with kitchen string; tuck wings under back. Place, breast side up, on rack in roasting pan. Tuck rosemary under chicken.
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In small bowl, stir together reserved lemon juice, oil, salt and pepper; pour over chicken. Pour 3/4 cup (175 mL) water into pan. Roast in 375°F (190°C) oven, basting occasionally and adding 3/4 cup (175 mL) water halfway through, until meat thermometer inserted in thigh registers 185°F (85°C), 1-1/3 to 1-1/2 hours in convection oven, 1-3/4 to 2 hours in conventional oven. Discard contents of cavity; tip juices from cavity into pan drippings. Transfer chicken to platter and tent with foil; let stand for 20 minutes before carving.
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Skim fat from pan juices. Sprinkle with flour; cook over medium-high heat, stirring, for 1 minute. Pour in chicken stock and any juices from platter; boil, stirring, until thickened, about 3 minutes. Strain into warmed gravy boat. Serve with chicken.