Roasted Lemon-Garlic Chicken
Preparation Time
20 minutes
Cook Time
1 hour 40 minutes
Serves
Yield 4 servings
Ingredients
Chicken
- Crisco® Olive Oil No-Stick Cooking Spray
- 1 tablespoon Crisco® Pure Olive Oil or Crisco® Light Tasting Olive Oil
- 1/2 teaspoon oregano
- 1 teaspoon minced garlic
- 1 (4 to 5 pound) whole chicken, rinsed with neck and giblets removed
- Salt and pepper
Gravy
- 1/2 cup cold water
- 1/4 cup milk
- 1 (0.87 to 1.2 ounces) package chicken gravy mix
- 1/2 teaspoon oregano
- 1 teaspoon minced garlic
- 1 1/2 teaspoons fresh lemon juice
Preparation
- Heat oven to 400°F. Spray a shallow roasting pan with rack with no-stick cooking spray.
- Mix oil, oregano and garlic. Brush mixture over entire chicken. Season chicken liberally with salt and pepper. Place in prepared pan, breast side down; let stand 30 minutes. Turn chicken breast side up.
- Roast 65 to 70 minutes, basting occasionally. Chicken is done when meat thermometer registers 170°F or when juices run clear when thickest part of thigh is pricked. Transfer chicken to carving board; tent with aluminum foil. Allow to rest 10 minutes.
- Skim grease from the pan drippings. Place 1/4 cup skimmed pan drippings into small saucepan. Add water, milk, gravy mix, oregano, garlic and lemon juice to pan. Cook, stirring constantly until gravy thickens.
- Carve chicken. Place on serving platter. Serve with warm lemon-garlic gravy.
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