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Recipes

Lemon-Rosemary Roast Chicken with Pan Stuffing
Lemon and rosemary is a classic combination to flavor a roast chicken. Here are two delicious bonuses: an under-the-skin rub of apricot puree before roasting and a vegetable-filled pan stuffing to serve along side. And gravy too!
  • 3 ounces sliced white bread, cut into cubes
  • 1/2 cup dried apricots
  • 1/3 cup plus 3 tablespoons water
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon rosemary
  • 1 garlic clove
  • 1 whole chicken (3-1/2 pounds)
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 1/2 cup minced scallions
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1 cup frozen corn kernels
  • 1 tablespoon no-salt-added tomato paste
  • 2 teaspoons paprika
  • 1/2 cup chicken broth, canned or homemade
  • 1 tablespoon flour

1. Preheat oven to 400°F. Place bread cubes on a baking sheet and bake until crisped, about 7 minutes. Leave oven on and increase temperature to 425°F.

2. Meanwhile, in food processor, combine apricots, 3 tablespoons of water, 1 tablespoon of lemon juice, the sugar, 1/2 teaspoon of rosemary and garlic. Process to a puree.

3. Rub inside of chicken with salt and remaining 1/2 teaspoon rosemary and 2 tablespoons lemon juice. With your fingers, carefully smear half of apricot puree under skin of chicken. Place chicken in roasting pan, breast-side down, and roast 30 minutes. Turn chicken breast-side up and roast until juices run clear and chicken is cooked through, about 20 minutes.

4. Meanwhile, in large nonstick skillet, heat oil over medium heat. Stir in scallions and cook until softened, about 1 minute.

5. Stir in red and green bell peppers, and cook, stirring frequently, until softened, about 5 minutes.

6. Stir in corn, tomato paste and paprika, and stir to coat. Stir in bread cubes until moistened. Stir in broth and remaining apricot puree. Cook over medium heat until warmed through. Set aside and cover loosely to keep warm.

7. When chicken is done, remove to a carving board and let sit 15 minutes before removing skin and carving.

8. Meanwhile, pour pan juices into a gravy separator and remove fat. Transfer degreased juices to small saucepan and whisk in flour. Cook over low heat, stirring constantly, until smooth, about 2 minutes. Stir in remaining 1/3 cup water and cook until gravy is thickened and no raw flour taste remains, about 3 minutes.

9. Carve chicken and serve with pan stuffing and gravy.


Nutritional Information
Per serving: 463 calories, 13.3g total fat, 3.3g saturated fat, 5g monounsaturated fat, 2.9g polyunsaturated fat, 3.9g dietary fiber, 46g protein, 41g carbohydrate, 127mg cholesterol, 643mg sodium.
Good source of: beta-carotene, potassium, vitamin B6, vitamin C, zinc.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
75