Name: Roast Chicken
Yield: 4
Cuisine: American
Ingredients: 1 Medium chicken; 1 lemon, halved; 5 garlic cloves, unpeeled; 1 tbsp olive oil; salt and black pepper to taste; ½ cup white wine; 1.50 cups chicken stock or water; spring of fresh rosemary

CategoryDinners

Yields4 Servings

1 Medium chicken

1 lemon, halved

5 garlic cloves, unpeeled

1 tbsp olive oil

salt and black pepper to taste

½ cup white wine

1.50 cups chicken stock or water

spring of fresh rosemary

1

Preheat the oven to 400 ° F (200 ° C).

2

Rinse the chicken and patch dry with paper towels. Place in an aluminum foil pan, breast side up, and squeeze the juice of half a lemon over the chicken. Place the other lemon half inside the cavity of the chicken, along with 1 garlic cloves. Place the remaining garlic cloves and the rosemary scattered over the chicken.

3

Drizzle the oil over the chicken coating it evenly, and sprinkle salt and pepper.

4

Roast the chicken for 65-70 minutes, basting the chicken with the pan juices every 20 minutes. Test the chicken is ready by inserting a sharp knife into the thigh. Juices should run out.

5

When cooked transfer the chicken to a serving dish and allow to rest for 10 minutes.

6

To make a sauce, pour the juices from the aluminum foil pan, along with white wine and the chicken stock into a saucepan. Cook the sauce over a medium heat, stirring constantly. Simmer for a few minutes until the sauce has reduced. You may also need some salt and pepper for more flavor in the sauce.

Suggested Handi-Foil Products:
20387 – Cook-n-Carry Poultry Pans w/Lids
2107 - Ultimates® Poultry Pans

Ingredients