A seasoned whole chicken sits on top of a savory white wine broth with carrots, onion, and lemon, creating a delicious gravy while roasting.
Total Time
2hr
3.8
4 Ratings
Author: StreetSmart Kitchen
Servings:
6
Ingredients
•
1
(5 lb)
Whole Chicken
•
2
sprigs
Fresh Rosemary
•
4
sprigs
Fresh Thyme
•
2
Lemons
, sliced, halved
•
2
Tbsp
Olive Oil
•
1
Onion
, thinly sliced
•
1/2
cup
White Wine
•
1
cup
Chicken Broth
•
6
Carrots
, roughly chopped
•
to taste
Salt
•
2
tsp
Poultry Seasoning
•
1/2
tsp
Seasoned Salt
•
1/2
tsp
Dry Mustard
•
1/2
tsp
Ground Black Pepper
•
1
tsp
Simply Organic Garlic Powder
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C). Rinse Whole Chicken (1) and remove giblets. Pat dry with paper towels.
2.
Mix Poultry Seasoning (2 tsp), Seasoned Salt (1/2 tsp), Dry Mustard (1/2 tsp), Ground Black Pepper (1/2 tsp), Simply Organic Garlic Powder (1 tsp) in a bowl and rub onto the chicken, both outside and inside.
In a 10-inch cast iron skillet, heat up Olive Oil (2 Tbsp) over medium-high heat, about 2 minutes. Sauté Onion (1) for 2-3 minutes until fragrant.
5.
Stir in White Wine (1/2 cup) and cook until evaporates, about 3-4 minutes. Add Chicken Broth (1 cup)Carrots (6), Lemon (1). Stir well and place the seasoned chicken on top.
6.
Bake for 1.5 hours to 2 hours until chicken is completely cooked through and the temperature near the bones reaches 165 degrees F (75 degrees C). Baste the chicken with broth and juices a couple times during the roasting process.
7.
Once chicken is done, transfer the chicken and the vegetables to a serving plate.
8.
Skim as much fat as possible from the surface of the remaining broth and juices in the skillet with a big spoon and bring it to a boil. Cook until the sauce is thickened, about 10 minutes. Season it with Salt (to taste).
9.
Slice chicken, serve with vegetables and sauce. Enjoy!
Nutrition Per Serving
CALORIES
65
FAT
4.6 g
PROTEIN
0.5 g
CARBS
1.6 g
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