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Preptime: 20 min.Cooktime: 1 hour 0 min.
Carbs: 32g
Fat: 11g
Fiber: 2g
Protein: 59g
Satfat: 3g
Sodium: 254mg
For the chicken:
1 roasting chicken, about 5 pounds
salt to taste
freshly ground black pepper
2 sprigs fresh thyme or 1/2 teaspoon dried
2 sprigs fresh rosemary or 1/2 teaspoon dried
1 lemon, cut into quarters
extra herb sprigs for garnishing
For the cider gravy:
3 tablespoons butter
3 tablespoons flour
1/2 cup apple cider
1 tablespoon apple cider vinegar
2 cups low-sodium chicken broth
For the cranberry relish:
1 can whole berry cranberry sauce
2 tablespoons finely chopped shallot
zest of 1 orange
1 tablespoon chopped fresh parsley
Directions:
For the chicken:
1. Preheat the oven to 375°F.
2. Rinse the chicken with cold water and pat dry. Season with salt and pepper inside and out.
3. Rub the inside of the chicken with thyme and rosemary. Squeeze the juice from the lemon inside the chicken and toss the lemon quarters in the cavity.
4. Place the chicken on a rack in a roasting pan and place it in the oven. Roast until the juices run clear when the thigh is pierced with a knife, about 1 hour.
5. Transfer the chicken to a serving platter and let rest for about 10 minutes. Remove the skin and discard. Carve the chicken and garnish with herb sprigs.
For the cider gravy:
1. Melt the butter in a small saucepan over medium heat. Stir in the flour and cook until the mixture develops a nutty aroma, about 3 to 5 minutes.
2. Whisk in the cider, cider vinegar and chicken broth and simmer, stirring occassionally, for 5 minutes. Season to taste with salt and pepper.
(The leftover gravy can be stored in the refrigerator for up to 3 days.)
For the cranberry relish:
1. In a small bowl, combine the cranberry sauce, shallot, orange zest and parsley.
(The cranberry relish can be made in advance and stored in the refrigerator for up to 5 days. Any leftover relish can also be stored for up to 5 days.)
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