Dinner

EASY ROAST CHICKEN - America's Test Kitchen is for Dinner.

EASY ROAST CHICKEN - America's Test Kitchen takes several minutes to prepare.

EASY ROAST CHICKEN - America's Test Kitchen takes several minutes to cook.

EASY ROAST CHICKEN - America's Test Kitchen makes 4 servings.

The ingredients for EASY ROAST CHICKEN - America's Test Kitchen are:

1 chicken
1 tbs olive oil
1 tbs kosher salt
black pepper

1 shallot, finely chopped
2 garlic cloves, minced
2 tsp minced thyme.
2 tsp dijon mustard
1 cup low sodium chicken broth
2 tbs unsalted butter
2 tsp sherry vinegar

Here is how you make EASY ROAST CHICKEN - America's Test Kitchen:

Place a frying pan in a 450 degree oven to preheat. Pat the chicken dry, rub with olive oil, and season the skin liberally with the salt and pepper. Tuck wings under back to expose the breast skin, and tie the legs together to hold them up. Remove hot pan from oven and place chicken on it to jump-start cooking the thighs (which take longer to cook than the breast). Return to 450 degree oven for about 30 minutes until the breast registers about 120 degrees. Then close the oven and turn off the heat to let the chicken slowly finish cooking for another about 30 minutes. Breast should register about 160 at coldest spot. Transfer chicken to cutting board and let rest for 20 minutes. Drain most of the fat (except about 1 tbs) from the pan and saute the shallot, garlic, and thyme until softened, Then whisk in mustard and chicken broth and simmer until reduced and thickened (about 3/4 cup). Turn off the heat and whisk in the butter until emulsified. Finally add sherry vinegar.Serving Size: 4 ozNumber of Servings: 4Recipe submitted by SparkPeople user MJSYKES.

The nutritional information for EASY ROAST CHICKEN - America's Test Kitchen is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 226.1

• Total Fat: 9.8 g
• Cholesterol: 111.9 mg
• Sodium: 412.0 mg
• Total Carbs: 2.6 g
• Dietary Fiber: 0.0 g
• Protein: 30.1 g