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  • Recipe of the Week - Back to Basics - Sunday Roasted Chicken

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    Recipe of the Week - Back to Basics - Sunday Roasted Chicken
    Prep: 15 min Cook: 70 min Servings: 6
    by Dennis Kraus
    187 recipes
    >
    We found some New (red) potatoes at the local farmers' market on Saturday and my wife said she would like to have some new potatoes with butter and parsley, just like her mom used to make. After a couple of weeks of high "intensity" food feasts it made sense to get back to basics. For me there is nothing like a great, roasted chicken to bring it back down to the ah!!!! refreshing dinnertime we all need once in a while. Moist chicken, crisp skin and smooth, tasty gravy; there is nothing better to renew your belief in simple is good cooking. Homemade bread, some fresh tomatoes and capers rounded out a quick and easy panzanella salad. We even skipped dessert.

    Ingredients

    • 1 chicken, whole, oven-stuffer
    • Tb oil, olive
    • tsp salt and pepper to taste
    • medium lemons
    • medium garlic, whole head
    • 14 oz. can chicken broth
    • Tb cornstarch
    • pinch salt and pepper to taste

    Directions

    1. Rinse and dry chicken thoroughly. Cover outside with olive oil, sprinkle salt and pepper over skin. Cut one lemon in half; cut garlic head in half, and place both inside cavity of chicken. Place in an over-proof roaster pan. Preheat oven to 350 degrees, roast chicken for 15-17 minutes per pound or until juices run clear. Place broth and lemon, cut in half, in a saucepan on stove, and simmer for 10 minutes. Remove chicken from pan, place pan on top of stove. Remove lemon from broth, add chicken broth, reserving 1/2 cup, to roasting pan and stir. Add cornstarch to reserved chicken broth, stir broth into roasting pan, and cook on low until thickened. Salt and pepper to taste. Remove garlic, discard garlic skin, and add cloves to gravy. Remove and discard lemon halves inside of the chicken.
    2. Serve with gravy on side.

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