• 4servings
  • 75minutes
  • 590calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) salt

  2. 1 (4-pound) chicken , giblets removed, rinsed and patted dry

  3. 3 sprig(s) fresh rosemary

  4. 1 lemon , pricked all over with a fork

  5. 1 head(s) garlic , unpeeled

  6. 2 tablespoon(s) olive oil

  7. 2 tablespoon(s) flour

  8. 1 1/2 cup(s) chicken broth

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degree F.

  2. Rub 1/4 teaspoon salt into chicken cavity, then insert rosemary, lemon and garlic. With cotton string, tie together chicken legs. Lift wings toward neck, then fold them under back of chicken to pin them in place. Rub under skin with some oil; brush remaining oil over outer skin and sprinkle with 1/2 teaspoon salt.

  3. Roast, breast side down, on rack in roasting pan 30 minutes. Turn breast side up and roast 30 minutes more, or until cooked through. Transfer to platter and let stand 10 minutes before carving. Discard rosemary, lemon, and garlic from interior of chicken.

  4. Pour off all but 2 tablespoons fat from pan. Place pan over two burners, on medium heat. Whisk in flour until well combined. Whisk in broth and remaining 1/4 teaspoon salt and simmer, whisking occasionally, 5 minutes, or until gravy is lightly thickened. Carve chicken and serve with gravy.


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