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Garlic Roasted Chicken with Herb Lemon Gravy

by Mary Lou

a low-carb dish - 38.5 g carbs total
6 servings at 6.42 g carbs per serving

one fryer chicken, about 3 1/2 pounds
one mediumlemon, cut in half
one medium  onion, cut in half
4 sprigs fresh rosemary
4 sprigsthyme
6 clovesgarlic, peeled
one C homemade chicken broth
2 Tfresh lemon juice
one Tcornstarch
2 Tdry white wine
one Tminced scallion (green onion)
one TAngostura soy sauce
1/4 tdried sage

Preheat oven to 400° F. Remove giblets and neck from inside chicken (homemade chicken broth!). Rinse chicken inside and out, and pat dry with paper towels.

Put lemon halves, onion, rosemary, thyme, and garlic inside chicken's body. Twist wings back.

Spray broiler rack in roasting pan with nonstick cooking spray.

Place chicken breast side down onto rack in roasting pan. Roast 30 minutes.

Pour broth and lemon juice over chicken in roasting pan. Reduce heat to 325° F. Make a foil tent over chicken and roast about one more hour, basting frequently (or until meat thermometer inserted into center of inner thigh muscle but not touching bone reaches 180 to 185° F.

Move cooked chicken to carving board and let stand 15 minutes. Meanwhile, pour pan juices into medium saucepan, reserving one tablespoon liquid.

In small bowl dissolve cornstarch into reserved one tablespoon of liquid with whisk.

Add 1/4 cup water, wine, minced scallion, soy sauce, and sage to saucepan. Bring to a boil and boil for 5 minutes.

Reduce heat to low and whisk dissolved cornstarch mixture into it. Cook, stirring constantly, about one more minute, until gravy thickens.

Carve chicken and serve with gravy.

Sodium content in milligrams
one fryer chicken, about 3 1/2 pounds   732
one medium   lemon
4 sprigs fresh rosemary 4
4 sprigs fresh thyme 4
6 cloves garlic 6
one C homemade chicken broth 60
2 T fresh lemon juice 2
2 T dry white wine 1
one T minced scallion 1
one T Angostura soy sauce 390
Recipe total = 1200 mg

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