4lbs. roasting chicken
1¼ tsp. salt
3/4 tsp. white pepper
4 oregano sprigs
1 lemon, quartered
1 celery stalk, cut into pieces
2 tbsp. margarine, melted
2 lbs. medium yellow onions, peeled and each cut into 8 wedges
2 lbs. small red potatoes, cut into wedges
1/4 cup flour
1 14oz. can chicken broth
Lemon wedges
Remove and discard giblets and neck from chicken. Trim excess fat. Starting at
neck cavity, loosen skin from breast and drumsticks by inserting fingers,
gently pushing between skin and meat. Combine 1/2 tsp. salt and 1/2 tsp.
pepper; rub under loosened skin and over breast and drumsticks. Place
oregano sprigs, quartered lemon, and celery pieces into body cavity. Lift
wing tips up and over back; tuck under chicken. Tie legs together with
string. Place chicken, breast side up, on the rack of a broiler pan coated
with cooking spray.
Combine 1/2 tsp. salt, remaining pepper, melted margarine, onions, and
potatoes in a large bowl, and toss well to coat. Arrange onion mixture
around chicken on rack. Place rack in pan. Bake at 425° for 20 minutes.
Reduce oven temperature to 325° (do not remove pan from oven); bake an
additional 1 hour and 10 minutes or until onions and potatoes are tender
and a thermometer inserted into meaty part of chicken thigh registers
165°. Set chicken, onions, and potatoes aside; cover and keep warm.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings
into bag; let stand 10 minutes (fat will rise to the top). Seal bag;
carefully snip off 1 bottom corner of bag. Drain drippings into a small
saucepan, stopping before fat layer reaches opening; discard fat. Combine
remaining salt, flour, and 1/2 cup chicken broth in a small bowl, stirring
with a whisk. Add flour mixture and remaining chicken broth to saucepan.
Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 minutes
or until gravy thickens, stirring frequently with a whisk.
Carve chicken; serve with gravy and onion mixture. Garnish with lemon wedges.
6 servings
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