Tradition! Roast Chicken

This is an oldy but a goody! This is my traditional Roast chicken recipe.

Indredients:

1 whole chicken (Oven Stufer Roaster is the best – the larger the better)

1 stick margarine

2 tablespoons olive oil

3 cloves garlic, 1 minced and 2 left whole

one onion cut up in quarters

1 lemon

1 tablespoon Herb d Provence

1/4 cup dijon mustard

1 tsp salt

1/2 tsp black pepper

wash chicken and pat dry. In a bowl, put in the minced garlic, herb d provence, mustard, salt, pepper, oil and margarine. Grate in 1/4 onion and the zest of the lemon. Cut lemon in 1/2 and add the juice to the bowl and set lemon halves aside. Wisk the ingredients together until well incorporated. Pour some of the mixture inside the chicken cavity and the rest all over the chicken and massage into the chicken until the mixture is well coated inside and out. Take the rest of the onion, garlic and the lemon halves and place inside chicken. Roast in a 375 degree oven for an hour to an hour and fifteen minutes. Let rest for at least 10 minutes before carving. The juices make an excellent gravy!

To make gravy, melt 2 tablespoons margarine in a saucepan. Add 2 tablespoons flour and mix for about a minute. Add drippings and 1 cup of chicken broth and cook until thickened about 5 minutes.