Spciy Roasted Chicken With Garlic Sauce Recipe

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Servings: 1

Ingredients

Cost per recipe $1.95 view details
  • 2 Tbsp. Extra virgin olive oil
  • 1 tsp Chili pwdr
  • 1 tsp Dry oregano
  • 3/4 tsp Salt
  • 1/2 tsp Grnd cumin
  • 1/2 tsp Grnd cinnamon
  • 1/8 tsp Grnd cloves
  • 1 whl roaster (@ 5 lbs, gizzards and livers removed)
  • 2 whl garlic bulbs, with skin
  • 2 tsp All-purpose flour
  • 1 can Chicken broth
  • 1 tsp Browning and seasoning sauce (I do not use)

Directions

  1. Heat oven to 350 degrees. Combine 1 Tbs. extra virgin olive oil and first 6 ingredients in a small bowl. Carefully separate the skin from the chicken breast (and part of the legs, if possible) without tearing. Rub some of the spice mix underneath skin and all over breast meat, then remaining mix all over the outside skin of the whole chicken. Tie legs together. Cut each garlic bulb in half. Drizzle with remaining oil. Place chicken and garlic in large roasting pan. Roast for 1 1/4 hrs or possibly till meat is no longer pink near the bone and garlic is very soft. Transfer chicken to serving platter and let stand 20 min. Meanwhile, prepare sauce. Squeeze garlic from skins. Place garlic pulp in small bowl and mash with fork till smooth. Pour pan drippings into bowl (I use a glass measuring c.) and let stand till fat separates. Spoon 2 Tbs. fat into saucepan. Skim and discrad any remaining fat from pan drippings. Heat fat in saucepan, whisk in flour.
  2. Cook over medium heat whisking for 1 minute. Gradually stir in defatted drippings, canned chicken broth, seasoning sauce (if using) and mashed garlic (adjust seasoning). Stir till mixure boils and thickens, about 5 min. Pour into gravy boat and serve with chicken.
  3. Serves 6.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 488g
Calories 315  
Calories from Fat 252 80%
Total Fat 28.53g 36%
Saturated Fat 4.08g 16%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2571mg 107%
Potassium 460mg 13%
Total Carbs 10.67g 3%
Dietary Fiber 4.2g 14%
Sugars 0.3g 0%
Protein 5.87g 9%
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