greek-style lemon + garlic chicken

1.75 kg roasting chicken (3 1/2 lbs)
2 medium lemons
½ head garlic, peeled, separated into cloves
30 mL fresh oregano leaves (2 tbsp)
30 mL Western Family butter, melted (2 tbsp)
salt and freshly ground pepper
4-5 sprigs rosemary
250 mL Western Family chicken broth (1 cup)
30 mL Western Family butter (2 tbsp)
30 mL minced fresh parsley (2 tbsp)

1. Preheat oven to 400°F (200°C). Place chicken, breast side down, on cutting board. Cut through the back along both sides of backbone from the neck to the base and remove. Using both hands, press chicken open. Then flip chicken and place skin side up in a lightly oiled roasting pan. Tuck wings under shoulders.

2. Thinly slice 1 lemon. Using your fingers, separate skin from breast meat and thighs and slide lemon slices in. Thinly slice 2 garlic cloves and slide under skin along with oregano leaves. Brush chicken with melted butter and season with salt and pepper. Scatter a few slices from remaining lemon around chicken, reserving ½ lemon for later. Tuck remaining whole garlic cloves and fresh rosemary in and around chicken.

3. Bake uncovered for 45 minutes or until thickest part of thigh registers 165°F (90°C). Baste occasionally with pan juices. Remove from oven, transfer to a heated platter and cover with foil to keep warm. Drain pan juices into a bowl with a sieve to separate lemon, garlic and herbs. Skim fat from pan juices and discard fat.

4. Return juices to pan and whisk in chicken broth; bring to a boil. Deglaze pan with a whisk to loosen any browned bits. Cook until reduced to 125 mL (½ cup). Remove from heat and stir in juice from the remaining ½ lemon. Whisk in along with butter. Stir in parsley. Adjust seasonings to taste.

5. Carve bird and drizzle with sauce.

Makes 4-6 servings.

Nutritional Analysis:
Calories 453 Protein 73 g Fat 14.6 g Carbohydrate 6.2 g Fibre 0 g