Whats cooking Wednesday :)

Garlic Roasted Chicken with Herb-Lemon Gravy

Ingredients:
One 3 lb, 8 oz chicken skinned

1 medium onion halved

4 rosemary sprigs

1 medium lemon halved

4 thyme sprigs

6 garlic cloves peeled

1 cup low-sodium chicken broth

2 tablespoons lemon juice

1 tablespoon cornstarch

2 tablespoons dry white wine

1 tablespoon minced scallion

1 tablespoon reduced-sodium soy sauce

1/4 teaspoon dried sage leaves (optional)

Preheat oven to 400 degrees. Spray broiler rack in roasting pan with nonstick cooking spray. Remove chicken giblets and neck from body cavity. Rinse chicken with cold running water inside out; pat dry with paper towels. Arrange lemon halves, onion, rosemary, thyme and garlic in body cavity. With poultry string tie legs together. Transfer chicken, breast side up, torack in roasting pan. Roast 30 minutes. Pour broth and lemon juice over chicken. Reduce heat to 325 degrees. Make a foil tent over chicken. Roast about 1 hour longer, basting frequently, until meat thermometer inserted into center of inner thigh (not touching bone), reaches 180-185 degrees). Transfer chicken to carving board. Let stand 15 minutes. Meanwhile, pour pan juices into a mediumsaucepan, reserving 1 tablespoon liquid. In small bowl, with whisk, dissolve cornstarchin reserved liquid. Add 1/4 cup water, wine, scallion, soy sauce and sage to saucepan. Bring to a boil, boiling for 5 minutes. Reduce heat to low. Whisk in dissolvedcornstarch. Cook, stirring constantly, about 1 minute until gravythickens. Carve chicken and serve with gravy.

This is a ww's recipe that i got awhile ago and wanted to try sooo bad sounds really good so I'm gonna try it when I go shopping :)

4.5 points