RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4757
| View Recipe |
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| Recipe Name: |
Roast Citrus Chicken with Lemon-Thyme Gravy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
35.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$3.24
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
Medium-bodied reds |
Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Ricotta Smashed Potatoes and Roasted Green Beans |
| Comments: |
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Ingredients:
1 to taste salt and pepper
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Directions:
Preheat oven to 450 degrees.
To a roasting pan, add the chicken, garlic, bay leaves, lemon slices, olives and onion. Drizzle everything with EVOO, season with salt and pepper, and transfer to the oven. Roast, turning the chicken pieces occasionally, until they are golden brown and cooked through, about 30 to 35 minutes.
When the chicken is almost done, place a medium-size pot over medium heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk the chicken stock into the roux along with the thyme. Season the gravy with salt and freshly ground black pepper, and the reserved lemon juice.
To serve, place a few pieces of chicken per person on each plate along with some of the mashed potatoes and roasted green beans alongside, topping everything off with some of the lemon-thyme gravy. |
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| Nutrition per Serving: |
| Calories: |
322 |
Total Carbs: |
19.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
36.5 |
Fat: |
29.3 |
Protein: |
11.03 |
| Fiber: |
3.22 |
Sodium: |
834.44 |
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