Roast Chicken - yum! While it is cooking you will enjoy the aroma!

Roast Chicken with Gravy

After seeing a recipe for roast chicken in a cookbook, I had to roast a chicken!!!  I told Mr. G that I had to go to the store and get a whole chicken to roast for our dinner!  It must have sounded good to him too, as we were on on our way within minutes!

This will become a dinner favorite; it was delicious.

Following is the recipe:

1 5 1/2 lb. chicken

½ onion cut in quarters

1 teaspoon dried rosemary leaves (crushed)

1 teaspoon dried thyme leaves (crushed)

6 garlic cloves, peeled

2 cups low sodium chicken broth (divided)

Juice of 1 lemon

Preheat oven to 400 degrees

Spray roasting pan with nonstick cooking spray.  Remove the giblets and neck from body cavity.  Rinse the chicken under cold running water and pat dry with paper towels.

Crush the dried rosemary in your hands by rubbing them together and then rub them inside the chicken cavity. 

Fill the cavity of the chicken with 6 cloves of garlic and onion.  Place the chicken in the roasting pan breast side up -  roast uncovered.  Place a meat thermometer into thickest part of thigh before you put the chicken in the oven.  Sprinkle garlic pepper liberally over top of chicken.  Roast the chicken for 30 minutes; pour the broth and juice from lemon over the chicken.  Reduce the oven temperature to 325 degrees.  Cook about 1 to 1 1/2  hours or until thermometer registers 180 degrees.

When done - Transfer the chicken to a cutting board, remove garlic and onion. Let stand for 15 minutes.

GRAVY
Pour drippings from chicken into a medium saucepan.   Dissolve 3 tablespoons of cornstarch into one cup low sodium chicken broth.  (Stir briskly with wire whisk until dissolved.) then Add to drippings in pan and stir with a wire whisk until gravy thickens.  If it is too thick, add more broth.

Carve the chicken and serve with gravy.  This is good served with rice.  Enjoy!