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Prep Time
15 mins
Total Time
1 h 15 m
Serves
Serves 6

Ingredients

1
3 lb chicken
1.5
2
sprigs fresh Rosemary
0
2
cloves of garlic, crushed
0
3/4
Roasted Garlic & Peppercorn Cooking Sauce, divided, plus more for brushing
175
1
butter
15
2
onion, diced
30
1
garlic, minced
15
1
flour
15
3/4
Chicken Broth, 30% Less Sodium
175
1/4
white wine
60

Method

Step 1
Preheat oven to 350ºF (177ºC). Place rosemary and crushed garlic into chicken cavity. Brush chicken with sauce.
Step 2
Place chicken on a lightly greased baking sheet and roast in the oven for 2 hours, or until the internal temperature of the meat reaches 180°F. Cover with foil if chicken gets too dark. Baste every 30 min. using 1/2 cup (125 mL) of sauce. Remove from oven and tent with foil and monitor temperature (it should rise up to 185°F).
Step 3
Meanwhile, melt butter in a small saucepan. Sauté onion for 2 min. over medium heat, add garlic and sauté for 1 min. Add flour and stir continuously for another 2 min. Stir in broth, 1/4 cup (60 mL) of sauce and white wine. Simmer while stirring constantly for 3 to 5 min., or until sauce thickens. Serve sauce with the carved chicken.

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Nutritional Facts Per Serving

Calories:
340
Fat:
19 g
Saturated Fat:
6 g
Carbs:
7 g
Fibre:
1 g
Cholesterol:
100 mg
Protein:
31 g
Sodium:
420 mg
Potassium:
290