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Roast Chicken with Garlic Sauce
Source: dLife

Herb rubbed roasted chicken with a garlic/white wine sauce.

Rating:
Prep Time: 30 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 218.9
Total Carbs 5.1 g
Dietary Fiber 0.2 g
Sugars 0.3 g
Total Fat 14.5 g
Saturated Fat 3.8 g
Unsaturated Fat 2.7 g
Potassium 70.8 mg
Protein 7.1 g
Sodium 212.3 mg
Dietary Exchanges
2 1/2 Fat , 1/2 Vegetables , 1 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 each  whole chicken, raw
1 tsp  ground thyme
0 1/4 tsp  salt
0 1/4 tsp  black pepper
10 each  medium garlic cloves
0 1/2 cup  white wine
10 1/2 oz  low fat unsalted chicken broth
1 each  cooking spray
1 tbsp  white all purpose flour
Directions
  1. Preheat oven to 325 degrees F.
  2. Take out and throw away neck and giblets from chicken. Wash and dry chicken and cut off any extra fat. Beginning at the neck cavity, release skin from breast and drumsticks by inserting fingers and gently separating skin and against the meat. Massage thyme, salt, and pepper between skin and meat. Put 2 garlic cloves inside body cavity. Tuck wings under chicken.
  3. Add 8 garlic cloves, wine, and broth to a large shallow aluminum foil covered roasting pan. Lay chicken on a cooking spray coated baking rack and move rack to pan.
  4. Bake 1 hour and 45 minutes or until a meat thermometer reads at least 145 degrees F. Take skin off chicken and let rest in a warm place. Save any pan drippings.
  5. Add flour to a small saucepan. Slowly whisk in remaining half of broth; reserve. Arrange a resealable plastic bag in a 2-cup measuring cup. Spoon pan drippings into bag and let rest 10 minutes (fat will go to the top). Seal bag; carefully cut off 1 bottom corner of bag. Drain drippings into broth mixture in saucepan, stopping before fat reaches opening; throw away fat. Let mixture boil and cook 1 minute or until thick, whisking continually. Serve gravy with chicken.

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