Garlic-Rosemary Roast Chicken With Jus Recipe

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Garlic-Rosemary Roast Chicken With Jus
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Ingredients
17
Count
Nutrition
130
Calories
Total time
61
Minutes
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Ingredients:

Directions:

  1. Combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air.
  2. Pound with meat pounder or rolling pin until garlic is crushed.
  3. Transfer to large container or stockpot, stir in 2 cups hot water, let stand 10 minutes.
  4. Add 1 1/2 quarts cold water, stir until salt is dissolved.
  5. Submerge chicken in brine and refrigerate 1 hour. Meanwhile, make paste.
  6. Stir all paste ingredients together in small bowl, let rest.
  7. Remove chicken from brine and pat dry with paper towels.
  8. Adjust oven rack to lower-middle position and heat oven to 450 degrees.
  9. Spray roasting pan and rack with non-stick cooking spray.
  10. Rub about 1 1/2 teaspoons of paste in cavity of chicken.
  11. Carefully loosen skin over breast and thigh on each side; slip half of remaining paste under skin on each side of breast, then, using fingers, distribute paste over breast and thigh.
  12. Rub all sides of chicken with 2 teaspoons oil and season with pepper.
  13. Toss 10 garlic cloves with 1/2 teaspoon olive oil.
  14. Scatter in bottom of pan.
  15. Set chicken breast-side down on prepared V-rack and roast 15 minutes.
  16. After 15 min, remove roasting pan from oven; decrease oven temperature to 375 degrees. Rotate chicken breast-side up; brush breast with 1 teaspoon oil.
  17. Add 1 cup broth and 1/2 cup water to pan and continue to roast until chicken is medium golden brown adding more water to roasting pan if liquid evaporates.
  18. Tip chicken to allow juices in cavity to run into roasting pan. Transfer chicken to large plate.
  19. Remove roasted garlic cloves to cutting board.
  20. Using wooden spoon, scrape up browned bits in roasting pan and pour liquid into 2-cup liquid measuring cup.
  21. Allow liquid to settle; meanwhile, peel garlic and mash to paste with fork.
  22. Using soup spoon, skim fat off surface of liquid (you should have about 5/3 cup skimmed liquid; if not, supplement with water).
  23. Transfer liquid to small saucepan, then add wine, rosemary sprig, remaining 3/4 cup broth, and garlic paste; simmer over medium-high heat, until reduced to about 1 cup, about 8 minutes.
  24. Add accumulated juices from chicken and discard rosemary sprig; adjust seasonings with salt and pepper to taste.
  25. Carve chicken and serve with jus.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 130.47 Kcal (546 kJ)
Calories from fat 82.75 Kcal
% Daily Value*
Total Fat 9.19g 14%
Cholesterol 47.07mg 16%
Sodium 2888.33mg 120%
Potassium 131.84mg 3%
Total Carbs 1.54g 1%
Sugars 0.25g 1%
Dietary Fiber 0.09g 0%
Protein 10.05g 20%
Vitamin C 2.6mg 4%
Iron 0.6mg 3%
Calcium 15.4mg 2%
Amount Per 100 g
Calories 142.12 Kcal (595 kJ)
Calories from fat 90.13 Kcal
% Daily Value*
Total Fat 10.01g 14%
Cholesterol 51.27mg 16%
Sodium 3146.16mg 120%
Potassium 143.61mg 3%
Total Carbs 1.68g 1%
Sugars 0.27g 1%
Dietary Fiber 0.09g 0%
Protein 10.94g 20%
Vitamin C 2.9mg 4%
Iron 0.7mg 3%
Calcium 16.8mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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