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Lemon Roast Chicken with Potatoes & Shallots
This comforting dish brings together a hearty oven-roasted chicken, infused with bright lemon and savory Knorr® Chicken Bouillon. Nestled alongside are golden potatoes and sweet shallots, roasted to perfection.
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1 H 45 mins
Cooking Time
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Medium
Difficulty
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15 mins
Prep Time
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6 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 588.94 kcal |
| Fat (g) | 39.872 g |
| Fiber (g) | 3.849 g |
| Protein (g) | 34.041 g |
| Saturated Fat (g) | 10.254 g |
| Sodium (g) | 348.895 mg |
| Sugars (g) | 5.119 g |
Let’s get cooking
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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.
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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.
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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.
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Remove vegetables and chicken to serving platter; serve.
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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.
Hints & Tips
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.
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What you’ll need
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