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Recipe Summary

prep:
15 mins
roast:
30 mins
roast:
50 mins
cook:
4 mins
total:
1 hr 39 mins
Servings:
6
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450°.

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

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

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

  • 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.

  • Serve chicken with gravy and
    vegetables.

Nutrition Facts

271 calories; fat 8g; cholesterol 77mg; saturated fat 2g; carbohydrates 23g; insoluble fiber 5g; protein 26g; sodium 514mg.
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