Rosemary Roast Chicken

buffyangel2000

Servings 6

1 broiler-fryer chicken (3 pounds)
3 teaspoons dried rosemary, crushed
1/4 teaspoon salt
1 lemon, sliced
1 small onion, chopped
2 cans (14 1/2 ounces each) fat-free, reduced-sodium chicken broth
1 tablespoon cornstarch
1/3 cup Madeira or alcohol-free white wine

Preheat the oven to 450F. Coat a roasting rack and roasting pan with cooking spray.

Wash the chicken and pat it dry with paper towels. Season the cavity with 1 teaspoon of rosemary and the salt. Place the chicken, breast side up, on a prepared roasting rack. Rub 1 teaspoon of rosemary over the breast meat under the skin. Scatter the onion around the bottom of the pan. Pour in 1 can of broth.

Roast the chicken for 20 minutes. Baste with pan juices and lower the heat to 350F. Roast, basting every 15 minutes, for 45-50 minutes, or until the breast registers 180F and juices run clear. Transfer the chicken to a cutting board and loosely cover with foil.

Whisk the cornstarch with 1/4 cup of broth in a small bowel. Se aside.

Place the roasting pan on the stove top over medium-high heat. Add the wine. Boil for 2-3 minutes, scraping the bottom of the pan to remove the browned bits, or until reduced to 1/4 cup. Add the remaining broth. Bring to a boil. Skim off any fat. Pour in the cornstarch mixture and 1 teaspoon rosemary. Cook, stirring, for 2-3 minutes, or until slightly thickened.

Carve the chicken. Remove and discard the skin before eating. Serve with the gravy.


167 calories, 3g fat, 1g saturated fat, 25g protein, 5g carbs, 1g fiber, 26mg calcium, 486mg sodium