Ingredients:
1 small whole Chicken (3-4 lbs)
2 medium onions quartered
5 cloves of garlic crushed
2 medium carrots in big chunks
2 potatoes big cubes
Sprig of rosemary (fresh or dry )
Olive oil
Dry Oregano
Salt & pepper to taste
1 ½ cups of low sodium low fat chicken stock
Procedure:
Pre heat oven at 350°F
Rinse chicken under cold running water.
Remove giblets & set aside ( I boil them & reserve the stock to make gravy)
Pat the chicken dry w/ paper towels then cover w/ olive oil.
On a roasting pan season chicken w/ salt & pepper.
Insert some of the crushed garlic under the skin of the chicken
Put some veggies inside the chicken cavity including rosemary.
Put the remaining garlic & veggies around the chicken.
Pour chicken stock around the chicken ( this is the secret to juicy & tasty chicken meat)
Cover the top of the chicken w/ aluminum foil ( to avoid burning too fast )
Roast for about 30 mins then baste w/ stock.
When the chicken is half way done , remove the foil & let roast again
For another 30 mins ,basting from time to time.
The last 20 mins , crank up the heat to 400°f to make skin brown & crisp.
When chicken is cooked , transfer to a serving platter & let rest before carving.
Gravy:
Pass the roasting liquid to a strainer.
On a small sauce pan , heat some olive oil & a little bit of butter.
Add 2-3 teaspoon of flour & cook for about 2-3 mins mixing constantly to
avoid lumps. Pour the reserve stock & whisk till creamy .
Adjust the seasoning .Just add some more chicken stock or warm water if gravy gets too sticky or creamy
Serve chicken w/ the roasted veggies , steamed rice or mashed potatoes & gravy.
I like making this on the weekends.Yumm!
