LEMON AND GARLIC ROAST CHICKEN WITH JUS

LEMON AND GARLIC ROAST CHICKEN WITH JUS image

Yield 3 servings

Number Of Ingredients 13

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1 chicken (3-5 lbs)
1 parsnip, cut into 1-inch pieces
1/2 yellow onion, in large chunks
5 small yukon potatoes, cut in half
3 carrots, in 1-inch pieces
olive oil
salt and pepper
2 T butter
1 lemon, cut in half
1 head garlic, cut in half
1 bunch sage
1/4 cup white wine
2 leaves sage, minced

Steps:

Preheat oven to 475 degrees. Rinse, pat dry and season chicken inside and out with salt and pepper. Set aside Place cut vegetables in a roasting pan, tossing with olive oil and salt and pepper. Stuff the cavity of the chicken with garlic, lemon and sage. Melt butter with a 1 teaspoon salt and 1/2 teaspoon fresh cracked pepper. Brush onto chicken. Place chicken on top of vegetables. Roast at 475 degrees for 40 minutes, until skin is browned. Turn oven down to 400 degrees and roast until finished, when chicken is at least 165 degrees. Drain juices from chicken into the pan. Remove chicken and veggies from pan. Tent with foil. Place roasting pan on high heat on stove-top. Add wine and boil, scraping bottom to loosen browned bits. Remove lemon from chicken cavity and squeeze into jus. Discard lemon. Add 1 tablespoon butter and minced sage and cook for 2 minutes, until combined. Serve chicken and vegetables with jus spooned over top.