Lemon Roasted Chicken with potatoes and shallots
Preheat oven to 375° F/190 C. Combine 4 Tbsp (60 mL) Becel Buttery Taste margarine, Knorr Chicken Bouillon Cubes and lemon juice in small microwave-safe bowl. Cover and microwave at high 60 sec, stir. 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 min.
Remove vegetables and chicken to serving platter; serve. For a special touch, try making this easy gravy: Skim fat from pan juices and strain (if desired) into small saucepan. Whisk together ¼ cup (60 mL) water and 1 Tbsp (15 mL) flour in small bowl; add to pan juices and bring to a boil over med-high heat, whisking occasionally. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 2 min.
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Last updated: October 27th, 2020
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