Rating: 3 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2

An hour and a half of (mostly hands-off) cooking time yields a Sunday classic.

Recipe by Cooking Light May 2009


Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

4 servings (serving size: 4 ounces chicken, about 1/4 cup gravy, and 1 cup potatoes)


Ingredient Checklist


Instructions Checklist
  • To prepare chicken, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add lemon to pan; sauté 5 minutes or until lightly browned, turning occasionally. Remove from pan; cool.

  • Preheat oven to 400°.

  • Remove and discard giblets from chicken; trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1/4 teaspoon salt and 1/4 teaspoon pepper; rub salt mixture under loosened skin. Insert lemon slices in a single layer under loosened skin. Place rosemary inside body cavity. Lift wing tips up and over back; tuck under chicken. Place chicken on a roasting pan coated with cooking spray. Lightly coat chicken with cooking spray. Remove white papery skin from garlic head (do not peel or separate cloves). Place garlic head in pan.

  • Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove chicken from oven); bake an additional 1 hour or until a thermometer inserted in the meaty part of thigh registers 165°. Remove chicken from pan; let stand 10 minutes. Remove skin; discard. Loosely cover chicken; keep warm.

  • Remove garlic from pan; set aside. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into pan, stopping before fat layer reaches opening; discard fat.

  • Separate garlic cloves; squeeze to extract pulp. Place pan over medium-high heat. Stir in garlic pulp, wine, and broth; bring to a boil, scraping pan to loosen browned bits. Cook 10 minutes or until sauce is slightly thick. Remove from heat; stir in butter.

  • To prepare potatoes, place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender; drain. Return potatoes to pan. Mash with a potato masher to desired consistency. Add milk and remaining ingredients; stir until combined. Serve chicken with gravy and potatoes.

Nutrition Facts

533 calories; fat 12.7g; saturated fat 3.9g; mono fat 5.2g; poly fat 2.1g; protein 54.9g; carbohydrates 46.3g; fiber 3.7g; cholesterol 158mg; iron 5mg; sodium 673mg; calcium 79mg.