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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove giblets and neck, if present, from chicken; rinse chicken inside and out; pat dry with paper towels. | 2. Place onion and garlic in cavity; squeeze juice from lemon and set aside; add lemon to cavity. | 3. Tie legs together with kitchen string; tuck wings under back; brush all over with oil; sprinkle with thyme, rosemary, salt and pepper; place, breast side up, on rack in roasting pan; roast, uncovered; in 325F (160C) oven for 1 ½ hours. | 4. Roast, basting occasionally with pan juices, until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185F (85C), about 1 ½ hours; transfer chicken to platter and tent with foil; let stand for 10 minutes before carving. | 5. Skim fat from pan juices; sprinkle flour over juices; cook over medium-high heat, whisking, for 1 minute; gradually pour in chicken stock and reserved lemon juice, whisking until smooth and thickened, about 3 minutes; pour into warmed gravy boat. | 6. Cut string holding legs together; discard onion, lemon and garlic; using kitchen scissors, cut chicken into 2 breast and 2 leg portions; cut each breast in half diagonally; cut through each leg at joint to separate into drumsticks and thighs; serve with gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
onion	1/2			32.0	7.472	0.88	0.08
garlic	4	cloves		17.88	3.9672	0.7632	0.06
lemon	1/2			0.6404	0.2058	0.0243	0.0066
extra virgin olive oil	1	tablespoon		-	-	-	-
thyme	3/4	teaspoon	dried	0.606	0.1467	0.0334	0.0101
salt	1/2	teaspoon		-	-	-	-
rosemary	1/4	teaspoon	crumbled dried	0.2292	0.0362	0.0058	0.0103
sage	1/4	teaspoon	rubbed dried	-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
purpose flour	2	tablespoons		-	-	-	-
chicken stock	3/4	cup		64.8	6.354	4.5360000000000005	2.16

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.