I promised everyone my favourite healthy recipe this January! I am a big supporter of Weight Watchers and this is a flavourful chicken dish from the Weight Watchers New Complete Cookbook. So here is the plan to yummy chicken:
Garlic Roasted Chicken with Gravy
Makes 4 Servings
One 3 1/2-pound chicken
1 lemon, halved
1 onion, halved
4 rosemary sprigs
4 thyme sprigs
6 garlic cloves, peeled
1 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons dry white wine
1 scallion, minced
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon crumble dried sage leaves
1. Prehead the over to 400°F; spray the rack of a roasting pan with nonstick cooking spray. Remove the chicken giblets and neck form the body cavity. Rinse the chicken under cold water inside and out; pat dry with paper towels.
2. Place the lemon, onion, rosemary, thyme and garlic 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 over temperature to 325°F. Roast, basting frequently, until cooked through and the juice runs clear when the thigh is pierced in the thickest part with a fork, about 1 hour longer. Transfer the chicken to a cutting board; let stand 15 minutes.
3. Meanwhile, pour the pan juices into a medium saucepan, skimming off any fat and reserving 1 tablespoon of the juice in a small bowl. Dissolve the cornstarch in the reserved juices. Add the wine, scallion, soy sauce, sage and a 1/4 cup of water to the saucepan; bring to a boil and boil 5 minutes. Reduce the heat to low and whisk in the dissolved cornstartch; cook, stirring constantly until the gravy thickens, about 1 minute. Carve the chicken and serve with gravy. Remove the skin before eating 😉
Per serving: 293 Calories, 10 g Total Fat, 3g Saturated Fat, 114mg Cholesterol, 277mg Sodium, 9g Total Carbohydrate, 0g Dietary Fiber, 39g Protein, 71mg Calcium.