Classic Roast Chicken
Prep Time
Serves
Cooking Mode
1 whole chicken (3 1/2 lb/1.75 kg)
2 tbsp olive oil
1 ¼ tsp salt
1 tsp cracked black pepper
1 lemon, cut into quarters
3 cloves garlic, thinly sliced
2 sprigs rosemary
2 sprigs thyme
2 cups reduced sodium chicken broth
1 whole chicken (3 1/2 lb/1.75 kg)
2 tbsp olive oil
1 ¼ tsp salt
1 tsp cracked black pepper
1 lemon, cut into quarters
3 cloves garlic, thinly sliced
2 sprigs rosemary
2 sprigs thyme
2 cups reduced sodium chicken broth
Directions
1Preheat oven to 220˚C (425˚F).
2Pat chicken dry with paper towels. Rub oil, salt and pepper all over chicken and inside cavity.
3Insert lemon, garlic, rosemary and thyme inside cavity.
4Tie chicken legs together with butcher’s twine.
5Place chicken, breast-side up, in small roasting pan fitted with rack.
6Roast in lower third of oven 55 min. to 1 hr., until meat thermometer inserted into thickest part of the inner thigh registers 82°C (180°F).
7Transfer chicken to serving platter or cutting board.
8Tent with foil and let rest 15 min. before removing twine and slicing.
9Meanwhile, skim fat from drippings.
10Set roasting pan over medium heat on stove top.
11Stir in broth, scraping bottom of pan to incorporate brown bits; skim off additional fat.
12Bring jus to a boil then reduce heat to medium-low; simmer 10 to 12 min., until slightly thickened.
13Slice chicken and serve with pan jus.
Tips
1
To thicken pan jus to gravy consistency, whisk - a drizzle at a time - flour slurry (a spoonful all-purpose flour mixed with cold water until smooth) until desired thickness is achieved.
Disclaimer
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Personal Note
Personal Note
