Tuesday, January 26, 2010

Garlic Roasted Chicken with Gravy

This Weight Watchers recipe has a value of 7 points.
Serving size = 1/4 chicken with 1/4 c gravy.

1 (3 1/2 lb) chicken
1 lemon, halved
1 onion, halved
4 fresh rosemary sprigs
4 fresh thyme sprigs
6 garlic cloves, peeled
1 c low-sodium chicken broth
2 Tbs fresh lemon juice
1 Tbs cornstarch
3 Tbs dry white wine
1 shallot, finely chopped
1/4 tsp dried sage
1/4 tsp salt
1/4 c water

1. Preheat oven to 400; spray the rack of a roasting pan with nonstick spray. Remove the chicken giblets and neck from body cavity (or like me, avoid that step by buying a chicken without all of that...) refrigerate or freeze those parts for another use. Rinse the chicken under cold running water inside and out. pat dry with paper towels.

2. Place the lemon, onion, rosemary, thyme, and 5 of the garlic cloves in the body cavity. Place the chicken, breast side up, on the rack in the roasting pan. Roast 30 minutes; pour the broth and lemon juice over the chicken. Reduce the oven temperature to 325. Roast, basting frequently, until cooked through and the juices run clear when the thigh is pierced in the thickest part, and an instant-read thermometer inserted into the thigh registers 180 degrees, about one hour longer. Transfer the chicken to a cutting board; let stand 15 minutes.

3. Meanwhile, mince the remaining garlic clove. Pour the pan juices into a medium saucepan, skimming off any fat and reserving 1 Tbs of the juices in a small bowl. Dissolve the cornstarch in the reserved juices. Add the wine, minced garlic, shallot, sage, salt, and water to the saucepan; bring to a boil and boil 5 minutes. Reduce the heat to low and whisk in the dissolved cornstarch; cook, stirring constantly, until the gravy thickens, about 1 minute. Remove the lemon, onion, and herbs from the cavity and discard; carve the chicken and serve with the gravy. Remove the skin before eating.

311 cal, 12g fat, 3g sat fat, 0g trans fat, 136 mg cho, 304mg sod, 4g carb, 0g fib, 45 g prot, 31mg calc.