Lunch: Roast Chicken with Lemon and Herbs

This recipe includes superfoods such as:

Lemon

Health benefits of Roast Chicken with Lemon and Herbs

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 roasting chicken
2 lemons
1 bunch fresh thyme
1 bunch fresh sage
2 clove garlic
1/2 tsp. paprika
1 tbsp. cornstarch
1/2 tsp. chicken flavor instant bouillon
1/4 tsp. salt
1/4 tsp. Pepper

Instructions

Remove giblets and neck from chicken; refrigerate for use in soup another day. Rinse chicken with running cold water and drain well.
From 1 lemon, cut 4 thin slices. Cut remaining lemon in half. Chop enough thyme to equal 1 tablespoon. Carefully push fingers between skin and meat of chicken breast to loosen skin. Place lemon slices and 4 large sage leaves underneath skin. Set aside several thyme and sage sprigs for garnish later. Place garlic cloves, remaining lemon, thyme, and sage inside cavity of chicken. Sprinkle chicken with chopped thyme and paprika.
With chicken breast-side up, lift wings up toward neck, then fold under back of chicken so they stay in place. With string, tie legs together.
Place chicken, breast-side up, on rack in roasting pan. Insert meat thermometer into thickest part of thigh, next to body, being careful that pointed end of thermometer does not touch bone. Roast chicken in 375 degrees F oven about 2 hours, basting occasionally with pan drippings. When chicken turns golden, cover loosely with a tent of foil. Start checking for doneness during last 30 minutes of roasting.
Chicken is done when thermometer reaches 175 to 180 degrees F and thickest part of drumstick feels soft when pressed with fingers protected by paper towels. Place chicken on warm large platter; let stand 15 minutes to set juices for easier carving.
Prepare gravy: Remove rack from roasting pan. Pour pan drippings into 2-cup measuring cup (set pan aside); let drippings stand a few seconds until fat separates from meat juice. Skim and discard fat. To meat juice in cup, add water to equal 1 1/2 cups liquid. Add meat-juice mixture to roasting pan; stir until brown bits are loosened. Pour meat-juice mixture into small saucepan; stir in cornstarch, bouillon, salt, and pepper. Over high heat, heat to boiling, stirring occasionally until gravy thickens slightly; boil 1 minute.
Garnish chicken with reserved herbs. Serve chicken with gravy. (Remove skin from chicken before eating if you like.)