Rosemary Roast Chicken
1 whole chicken (about 3 1/4 lbs.)
4 onions, quartered, divided
8 cloves garlic, divided
1 lemon, quartered, divided
5 sprigs fresh rosemary
1 1/2 tablespoons olive oil, divided
Salt
Freshly ground pepper
1 1/2 cups chicken broth, divided
Mashed potatoes (optional)
1. Heat oven to 450°. Stuff chicken with 4 onion quarters, 4 cloves garlic, 2 lemon quarters and rosemary; rub with 1/2 tablespoon oil and sprinkle with salt and pepper. Squeeze 1 lemon quarter over chicken.
2. Toss remaining onions, garlic and oil in 13 x 9-inch baking dish. Place chicken, breast side down, over onion mixture. Roast chicken 30 minutes. Turn chicken over, add 1/2 cup broth and roast 30 minutes more until chicken registers 180° on meat thermometer.
3. Transfer chicken to platter. Puree onion mixture with remaining broth in blender. Pour into saucepan. Stir in 1/8 teaspoon each salt and pepper; squeeze juice from remaining lemon quarter into gravy.
4. Serve chicken with gravy and mashed potatoes, if desired. Makes 4 servings.
Submitted by Sandi L.
Source: LHJ ONLINE http://www.lhj.com
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