“Cooking Organic Foods”

Lemon Herb Roast Chicken and Pan Gravy

Serves 4-5

1                      Organic roasting hen, 5-6 pounds

Salt and pepper

4 Sprigs           Thyme or Rosemary

1                      Lemons, each halved

1 Bulbs            Garlic, each halved

3 Tbsp             Unsalted butter, melted

1 small            Onion, quartered

1 lb                  Small new potatoes, scrubbed

4                      Carrots, scrubbed and cut into one-inch  pieces

2 Cups            Chicken stock

4 Tbsp             Flour

Preheat oven to 425°.  Clean hens, removing giblets and any excess fat.

Tuck wings under. Pat the outside dry. Place the hen in a large open roasting

pan. Salt and pepper the cavity generously.  Inside place the herbs, lemon,

garlic, and onion. Brush the outside of the chicken with the melted butter. Sprinkle

the outside with a bit more salt and pepper. Tie the legs together with cotton

kitchen twine. Roast the chicken uncovered for about 1 hour. After 1 hour,

surround the chicken with the potatoes and carrots in the bottom of the pan.

Return to the oven and continue cooking another 30-45 minutes or until the

juices run clear.  Remove to chicken and veggies to a platter, tent with foil,

and keep warm.

Remove all but about 4 Tbsp of fat from the bottom of the roasting pan.

Heat roasting pan over medium high heat, and stir in flour.  Using a whisk,

cook and stir for about 2-3 minutes. Add chicken stock, and stir the bottom

of the pan to release all the browned bits. Let sauce simmer to thicken. Serve

over sliced chicken with the roasted vegetables.