Try this Jeffreys Roast Chicken recipe, or contribute your own.
Suggest a better descriptionpreheat the oven to 425 degrees
remove and discard the chicken giblets. pat the outside dry. liberally salt and papper the inside of the chicken. cut the lemons in quarters and place 2 quarters in the cavity of the chicken along with the garlic. Brush the chicken with olive oil and sprinkle liberally with salt and pepper. tie the legs together with kitchen string and tuck the wing tips under the bosy of the chicken. place the chicken in a small 11x14 roasting pan, if the pan is too large, the onions with burn. place the reserved lemons and the sliced onions in a large bowl and two tbsp of olive oil, 1 tsp of salt and 1/2 tsp of pepper. pur the mixture around the chicken.
roast lhe chicken for about 1 hour and 15 minutes until the joint runs clear when you cut between the thigh and leg. remove the chicken to a platter, leaving the lemons and onions in the pan. cover the ckicken with aluminum foil and allow to resgt for 10 minutes while you prepare the sauce.
place the pan on top of the stove over medium high heat. add the wine and stir with a wooden spoon. to scrape up the bown bits. add the stock and sprinkle in the flour stirring constantly for a minute, until the sauce thicer until the chickensny
juices that collect on the platteplatter and spoon the onions and sauce over it, crave the chicken onto the platter and spoon the onions and sauce over it. if the lemons are tender enough to eat, serve th and serve hotem too. sprinkle with salt and serve hot or warm.
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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