Favourite Recipe

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.

Enjoy #nomnom