• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Roast Chicken with Garlic Gravy Jb

  • Recipe Submitted by on

Category: Main Dish, Poultry

 Ingredients List

  • 1 Whole chicken (3 lbs)
  • 1 ts Dried thyme
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 10 Garlic cloves, peeled
  • 1/2 c Dry white wine
  • 1 cn (10 1/2 oz.) low-salt
  • --chicken broth, divided
  • Cooking spray
  • 1 tb All-purpose flour


Preheat oven to 325F.

Remove and discard giblets and neck from chicken. Rinse chicken under
cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen
skin from breast and drumsticks by inserting fingers, gently pushing
between skin and meat. Rub thyme, salt and pepper on breast and
drumsticks under loosened skin; place 2 garlic cloves in body cavity.
Lift wing tips up and over the back; tuck under chicken. Set aside.

Combine 8 garlic cloves, wine, and half of broth in a shallow foil-lined
roasting pan. Place chicken on a rack coated with cooking spray; place
rack in pan.

Bake at 325F for 1 hour and 45 minutes or until meat thermometer registers
180F. Discard skin. Place chicken on a platter, reserving pan drippings;
set chicken aside. Keep warm.

Place flour in a small saucepan. Gradually add remaining half of broth,
stirring with a whisk until blended. Set aside. Place a zip-top plastic
bag inside a 2-cup 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 broth mixture in saucepan, stopping
before fat layer reaches opening; discard fat. Bring mixture to a boil;
cook 1 minute or until thick, stirring constantly with a whisk. Serve
gravy with chicken.

Per serving: 116 cal, 4g fat (31%), 14 g pro, 213 mg sod, 39 mg chol

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