- Prep Time
- 10 mins
- Total Time
- 1 h 30 m
- Serves
- 6
Ingredients
- 1
- whole chicken (3 1/2 lb/1.75 kg)
- 2 tbsp
- olive oil
- 30 mL
- 1 1/4 tsp
- salt
- 6 mL
- 1 tsp
- cracked black pepper
- 5 mL
- 1
- lemon, cut into quarters
- 3
- cloves garlic, thinly sliced
- 2
- sprigs rosemary
- 2
- sprigs thyme
- 2 cups
- reduced sodium chicken broth
- 500 mL
Method
Step 1
Preheat oven to 220˚C (425˚F). Pat chicken dry with paper towels. Rub oil, salt and pepper all over chicken and inside cavity. Insert lemon, garlic, rosemary and thyme inside cavity. Tie chicken legs together with butcher’s twine. Place chicken, breast-side up, in small roasting pan fitted with rack.
Step 2
Roast 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). Transfer chicken to serving platter or cutting board. Tent with foil and let rest 15 min. before removing twine and slicing.
Step 3
Meanwhile, skim fat from drippings. Set roasting pan over medium heat on stove top. Stir in broth, scraping bottom of pan to incorporate brown bits; skim off additional fat. Bring jus to a boil then reduce heat to medium-low; simmer 10 to 12 min., until slightly thickened. Slice chicken and serve with pan jus.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 350
- Fat:
- 23 g
- Saturated Fat:
- 6 g
- Carbs:
- 2 g
- Sugar:
- 1 g
- Cholesterol:
- 105 mg
- Protein:
- 34 g
- Sodium:
- 800 mg
