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Garlic Roasted Chicken With Lemon Herb Gravy ChickenJancsi, Carol
Grilled Chicken Breasts Stuffed With Ham And Saga Blue Cheese ChickenJancsi, Carol
Herbed Roasted Chicken With Mustard Marinade ChickenJancsi, Carol
Lemon-oregano Chicken ChickenJancsi, Carol
Lillian Zacky's Garlic Chicken ChickenJancsi, Carol
Linguine With Chicken And Cilantro-peanut Sauce ChickenJancsi, Carol
Mediterranean Chicken With Feta Cheese ChickenJancsi, Carol
Old-fashioned Chicken Potpie With Chive Mashed Potato Crust ChickenJancsi, Carol
Orange-crumbed Baked Chicken ChickenJancsi, Carol
Peanut Chicken ChickenJancsi, Carol
Pollo Valdostana ChickenJancsi, Carol
Quick Chicken Lasagna ChickenJancsi, Carol
Red Curry - Coconut Chicken ChickenJancsi, Carol
Roasted Chicken With Garlic - Balsamic Sauce ChickenJancsi, Carol
Ryan's Pie ChickenJancsi, Carol
Sante Fe Chicken ChickenJancsi, Carol
Savory Chicken Crescent Squares ChickenJancsi, Carol
Southwestern Chicken Thighs With Rice And Beans ChickenJancsi, Carol
Summer Chicken Breasts ChickenJancsi, Carol
Tandoori Chicken Breasts ChickenJancsi, Carol
Full Page 4 x 6 5 x 7

1 (3 1/2-pound) chicken
1 lemon, halved
1 onion, halved
4 rosemary sprigs
4 thyme sprigs
6 garlic cloves, peeled
1 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons dry white wine
1 scallion, minced
1 tablespoon reduced-sodium soy sauce
l/4 teaspoon crumbled dried sage leaves

Preheat oven to 400 degrees. Spray the rack of a roasting pan with nonstick cooking spray. Remove the chicken giblets and neck from body cavity, refrigerate or freeze for another use. Rinse the chicken under cold running water inside and out; pat dry with paper towels.
Place the lemon, onion, rosemary, thyme and garlic in the chicken's body cavity. Place the chicken, breast-side up, on the rack in the roasting pan. Roast 30 minutes; pour the broth and lemon juice over the chicken.
Reduce oven temperature to 325 degrees. Roast, basting frequently, until cooked through and juices run clear when the thigh is pierced in the thickest part with a fork, about 1 hour longer. Transfer chicken to a cutting board; let stand 15 minutes.
Meanwhile, pour pan juices into a saucepan, skimming off any fat and reserving 1 tablespoon juices in a small bowl. Dissolve the cornstarch in the reserved juices. Add wine, scallion, soy sauce, sage and 1/4 cup water to the saucepan; bring to a boil and boil 5 minutes. Reduce heat to low and whisk in dissolved cornstarch; cook, stirring constantly until the gravy thickens, about 1 minute. Carve chicken and serve with gravy. Remove skin before eating.

4 servings
Keywords: chicken, garlic   Category: Chicken    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 07, 2009 by deebeeeff     Last Updated: October 25, 2014
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