Garlic Roast Chicken with Gravy

Source
Weight Watchers New Complete Cookbook

Recipe
1 - 3 1/2 pound chicken
1 lemon, halved
1 onion, halved
4 fresh rosemary sprigs
4 fresh thyme sprigs
6 garlic cloves, peeled
1 cup low sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
3 tablespoons dry white wine
1 shallot, finely chopped
1/4 teaspoon dried sage
1/4 teaspoon salt
1/4 cup water

1. Preheat oven to 400 degrees. Spray the rack of a roasting pan with non-stick cooking spray. Remove the chicken giblets and neck from the body cavity. Rinse the chicken under cold running water inside and out. Pat the chicken dry with paper towels.

2. Place the lemon, onion, rosemary, thyme and 5 of the garlic cloves in the body cavity. Place the chicken breast side up on the rack in the roasting pan. Roast for 30 minutes. Pour the broth and lemon juice over the chicken. Reduce the oven temperature to 325 degrees. Roast, basting frequently, until cooked through and the juices run clear when the thigh is pierced in the thickest part, and an instant thermometer reads 180 degrees. About an hour longer. Transfer the chicken to a cutting board, and let stand for 15 minutes.

3. Meanwhile, mince the remaining garlic clove. Pour the pan juices in a medium sauce pan, skimming off any fat and reserving 1 tablespoon of the juices in a small bowl. Dissolve the cornstarch in the reserved juices. Add the wine, minced garlic, shallot, sage, salt and water to the saucepan. Bring to a boil for about 5 minutes. Reduce the heat to low and whisk in the dissolved cornstarch. Cook, stirring constantly, until the gravy thickens; about 1 minute. Remove the lemon, onion and herbs from the body cavity and discard. Carve the chicken and serve with the gravy. Remove the skin before eating.

Serves 4

My Revisions
My chicken was closer to 5 pounds, but following these directions, still came out perfect.
Other than that, I followed this recipe exactly as written.

Nutrition Information Per Serving
Serving Size - 1/4 chicken (no skin) with 1/4 cup gravy
Calories - 311
Fat - 12g
Saturated Fat - 3g
Trans Fat - 0g
Cholesterol - 136mg
Sodium - 304mg
Carbohydrates - 4g
Fiber - 0g
Protein - 45g
Calcium - 31mg

Outcome
This was another family success. The chicken came out moist, and although you don't eat the skin, it looked golden brown. When eating the chicken alone, you could taste a hint of the lemon and herbs in the chicken, but once you poured the gravy over the meat, it lost that taste. This was a really easy and quick recipe to follow. My husband and son both liked it as well, especially the gravy.