Classic Roast Chicken

Prep time: 10min
Total time: 90min
Serves: 6
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
Per serving (1/6 of the recipe):
calories
350
fat
23 g
saturated fat
6 g
carbs
2 g
sugar
1 g
protein
34 g
cholestrol
105 mg
sodium
800 mg

Directions

  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.

  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.

  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.

Tip

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.