Lemon Roast Chicken with Potatoes & Shallots

Preheat oven to 375° F/190 C. Combine 4 Tbsp. (60 mL) margarine, Knorr® Granulated Chicken Bouillon and lemon juice in small microwave-safe bowl. Cover and microwave at HIGH 30 seconds; stir until Bouillon and margarine are fully 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) of room temperature 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.

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.