Sunday Roast Chicken

Sunday Roast Chicken
Servings: 6 Yield: servings Prep 15 mins Roast 450°F 30 mins Roast 350°F 50 mins Cook 4 mins

Ingredients

  • 1 whole chicken (about 4 lbs), giblets removed
  • 2 teaspoons McCormick Montreal Chicken Seasoning
  • 1/2 lemon, thinly sliced
  • 3 cloves garlic, sliced
  • 1 pound parsnips, peeled and cut into 1-inch pieces
  • 1 bag (1 lb) peeled baby carrots
  • 1 small head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 can (141/2 ounces) reduced-sodium chicken broth

Make It

1. Heat oven to 450 degrees .

2. Gently lift skin from breasts and legs and season chicken with 1 tsp of the Montreal seasoning. Place lemon and garlic slices under skin.

3. Place chicken on a rack in a large roasting pan. Roast at 450 degrees for 30 minutes. Reduce temperature to 350 degrees . Roast for 50 minutes or until internal temperature registers 165 degrees .

4. Meanwhile, place vegetables on a large rimmed baking sheet and toss with olive oil and remaining 1 tsp Montreal seasoning. Place in 350 degrees oven and roast for about 45 minutes or until tender. Stir after 25 minutes.

5. Pour out all but 3 tbsp of the pan drippings from roasting pan and whisk in flour. Cook over medium-high heat for 1 minute; whisk in chicken broth and 1/2 cup water. Simmer 3 minutes, until thickened, scraping browned bits from bottom of pan. Strain.

6. Serve chicken with gravy and vegetables.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 271, Fat, total (g): 8, chol. (mg): 77, sat. fat (g): 2, carb. (g): 23, fiber (g): 5, pro. (g): 26, sodium (mg): 514, Percent Daily Values are based on a 2,000 calorie diet.