Lemon Roast Chicken with Potatoes & Shallots

Chicken accompanied by potatoes and shallots are roasted in a mixture of chicken bouillon and lemon for a main dish that is a good source of iron.

1 H 45 MINS

Cooking Time
15 MINS

Prep Time
6 People

Serves

6 Tbsp. (90 mL) margarine, divided
2 Knorr® Chicken Bouillon Cube (3)
1 medium lemon, juiced (about 2-1/2 Tbsp./ 37 mL), rind reserved
1 whole chicken ** (about 5 1/2 - lbs./2.5 kg)
1 1/2 lbs. (675 g) new potatoes, scrubbed
12 ounces (350 g) shallots (about 6 medium), halved, if large

Preheat oven to 375° F/190 C. Combine 4 Tbsp. (60 mL) margarine, Knorr® Chicken Bouillon Cubes and lemon juice in small microwave-safe bowl. Cover and microwave at HIGH 30 seconds; stir until Bouillon is dissolved. Cool slightly.
Place chicken in large roasting pan and place squeezed lemon rind into cavity. Evenly spoon Bouillon mixture over chicken. Toss potatoes, shallots and remaining 2 Tbsp. (30 mL) margarine in large bowl. Arrange around chicken in roasting pan.
Roast 1 hour. Baste chicken with pan juices and stir vegetables; continue roasting, basting chicken and stirring vegetables occasionally, until vegetables are tender and instant read thermometer inserted in thickest part of chicken thigh reaches 165° (75 C), about 45 minutes.
Remove vegetables and chicken to serving platter; serve.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	460.0
Calcium (g)	6.0 %
Carbohydrates (g)	28.0 g
Fat (g)	17.0 g
Fiber (g)	3.0 g
Iron (g)	20.0 %
Protein (g)	48.0 g
Saturated Fat (g)	4.5 g
Sodium (g)	320.0 mg
Sugar (g)	1.0 g
Trans Fat (g)	0.0 g

Each serving of this dish is a good source of iron and vitamin C.

For a special touch, try making this easy gravy. Skim fat from pan juices and strain (if desired) into small saucepan. Whisk together 1/4 cup (60 mL) water and 1 Tbsp. (15 mL) flour in small bowl; add to pan juices and bring to a boil over medium-high heat, whisking occasionally. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 2 minutes.

TIP: To make with chicken parts, toss shallots and potatoes with the 2 Tbsp. (30 mL) margarine and arrange in large roasting pan. Place 5-1/2-lbs (2.5 kg) chicken parts on top of vegetables and spoon bouillon mixture from above recipe over chicken. Roast at 375°F (190° C) until chicken is thoroughly cooked and vegetables are tender, about 45 minutes, basting once or twice halfway through.

** If roasting a 2-1/2 to 3 lbs. (1.25 kg to 1.5 kg) chicken, use 3 Tbsp. (45mL) margarine, 1 Knorr® Chicken Bouillon Cube, 1-1/2 Tbsp. (22mL) lemon juice or one small lemon, 1 lb. (450g) new potatoes and 3 medium shallots. Roast as directed above until chicken is thoroughly cooked and potatoes and shallots are tender, about 1 hr. 20 minutes.