- Prep Time
- 15 mins
- Total Time
- 1 h 15 m
- Serves
- Serves 6
Ingredients
- 1
- 3 lb chicken
- 1.5
- 2
- sprigs fresh Rosemary
- 0
- 2
- cloves of garlic, crushed
- 0
- 3/4
- Roasted Garlic & Peppercorn Cooking Sauce, divided, plus more for brushing
- 175
- 1
- butter
- 15
- 2
- onion, diced
- 30
- 1
- garlic, minced
- 15
- 1
- flour
- 15
- 3/4
- Chicken Broth, 30% Less Sodium
- 175
- 1/4
- white wine
- 60
Method
- Step 1
- Preheat oven to 350ºF (177ºC). Place rosemary and crushed garlic into chicken cavity. Brush chicken with sauce.
- Step 2
- Place chicken on a lightly greased baking sheet and roast in the oven for 2 hours, or until the internal temperature of the meat reaches 180°F. Cover with foil if chicken gets too dark. Baste every 30 min. using 1/2 cup (125 mL) of sauce. Remove from oven and tent with foil and monitor temperature (it should rise up to 185°F).
- Step 3
- Meanwhile, melt butter in a small saucepan. Sauté onion for 2 min. over medium heat, add garlic and sauté for 1 min. Add flour and stir continuously for another 2 min. Stir in broth, 1/4 cup (60 mL) of sauce and white wine. Simmer while stirring constantly for 3 to 5 min., or until sauce thickens. Serve sauce with the carved chicken.
Tips
Cook a second chicken (or even a few breasts) at the same time to give yourself leftovers that can be used for the Thai Chicken Wraps.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 340
- Fat:
- 19 g
- Saturated Fat:
- 6 g
- Carbs:
- 7 g
- Fibre:
- 1 g
- Cholesterol:
- 100 mg
- Protein:
- 31 g
- Sodium:
- 420 mg
- Potassium:
- 290
