Garlic Roasted Chicken
Prep Time
Serves
Cooking Mode
1 3 lb chicken
2 sprigs fresh Rosemary
2 cloves of garlic, crushed
¾ Roasted Garlic & Peppercorn Cooking Sauce, divided, plus more for brushing
1 butter
2 onion, diced
1 garlic, minced
1 flour
¾ Chicken Broth, 30% Less Sodium
¼ white wine
1 3 lb chicken
2 sprigs fresh Rosemary
2 cloves of garlic, crushed
¾ Roasted Garlic & Peppercorn Cooking Sauce, divided, plus more for brushing
1 butter
2 onion, diced
1 garlic, minced
1 flour
¾ Chicken Broth, 30% Less Sodium
¼ white wine
Directions
1Preheat oven to 350ºF (177ºC). Place rosemary and crushed garlic into chicken cavity. Brush chicken with sauce.
2Place chicken on a lightly greased baking sheet and roast in the oven for 2 hours, or until the internal temperature of the meat reaches 180°F. Cover with foil if chicken gets too dark. Baste every 30 min. using 1/2 cup (125 mL) of sauce. Remove from oven and tent with foil and monitor temperature (it should rise up to 185°F).
3Meanwhile, melt butter in a small saucepan. Sauté onion for 2 min. over medium heat, add garlic and sauté for 1 min. Add flour and stir continuously for another 2 min. Stir in broth, 1/4 cup (60 mL) of sauce and white wine. Simmer while stirring constantly for 3 to 5 min., or until sauce thickens. Serve sauce with the carved chicken.
Tips
1
Cook a second chicken (or even a few breasts) at the same time to give yourself leftovers that can be used for the Thai Chicken Wraps.
Disclaimer
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Personal Note
Personal Note
