Everyone needs a go to roasted chicken recipe that turns out perfect every time. Well, here it is. Moist and delicious.
|Salt and pepper|
|2 tbsp||(30 mL) Olive oil, divided|
|1||Maple Leaf Prime Naturally® Whole Chicken|
|1||Head garlic, halved crosswise|
|6-8||Sprigs fresh thyme|
|2 tbsp||(30 mL) Diced, cold butter|
|1 cup||(250 mL) Chicken broth|
PREHEAT oven to 375°F (190°C).
PLACE onion in the bottom of a roasting pan. Season with salt and pepper and drizzle with 1 tbsp (15 mL) olive oil. Toss to coat.
SEASON chicken generously with salt and pepper, inside and out. Stuff the cavity with lemon, garlic and thyme. Using your fingers, gently separate the skin from the meat, being careful not to tear or remove the skin. Stuff butter cubes under the skin over breasts and into legs. Rub skin surface with remaining olive oil. Place chicken on top of onions and add broth to the pan.
ROAST uncovered in preheated oven for approximately 1 ½ hours or until juices run clear and the internal temperature reaches 185°F (85°C).
ALLOW chicken to rest 15 to 20 minutes. Carve and serve.
To make onion gravy, whisk together 2 tbsp (30 mL) flour and 1 cup (250 mL) milk. Once chicken is removed place roasting pan over medium-high heat and whisk milk mixture into pan juices until smooth and thick.
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