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Garlic Roasted Chicken

This recipe is deceptively simple, yet it never fails to get rave reviews from family and friends alike. Any leftovers can be reheated for another night's meal.

3-4 ServingsPrep: 25 min. Bake: 1 hour 25 min. + standing

Ingredients

1 broiler/fryer chicken (3 pounds)
1/2 cup white wine or chicken broth, divided
1 to 2 lime wedges
2 garlic cloves, peeled
1 bay leaf
Thyme sprig, optional
1/4 teaspoon paprika
1 tablespoon cornstarch
1 teaspoon chicken bouillon granules
2 tablespoons sherry or apple juice

Directions

Place chicken breast side up on a rack in a roasting pan. In a bowl,
combine 1/4 cup wine or broth, lime wedges, garlic, bay leaf and
thyme. Pour into cavity of chicken. Pour remaining wine or broth in
roasting pan. Sprinkle chicken with paprika. Loosely tent with foil.
Bake at 375° for 45 minutes, basting occasionally. Remove foil;
bake 40-45 minutes longer or until juices run clear and a meat
thermometer reads 180°, basting occasionally. Add additional
wine or broth to pan of liquid evaporates.
Discard bay leaf and lime wedges. Remove chicken to a serving platter
and let stand for 10 minutes before carving. Pour drippings and
loosened brown bits into a measuring cup. Skim fat. In a saucepan,
combine the cornstarch, bouillon and sherry or juice until smooth.

2 of 2

Garlic Roasted Chicken (continued)

Directions (continued)

Gradually stir in drippings. Bring to a boil; cook and stir for 2
minutes or until thickened. Serve gravy with chicken. Yield: 3-4
servings.

Nutrition Facts: 1 serving (1 pound) equals 272 calories, 9 g fat (2 g saturated fat), 110 mg cholesterol, 305 mg sodium, 3 g carbohydrate, trace fiber, 36 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.