Greek Islands Roasted Chicken
|Roasting chicken||6 Pound|
|Canned grape leaves||6|
|Dried oregano||1 Teaspoon|
|Ground pepper||3⁄4 Teaspoon|
|Chicken broth||1 3⁄4 Cup (28 tbs)|
1. Preheat oven to 400Â°F. Rub outside of chicken with cut side of 1 lemon quarter. Wrap all 4 lemon quarters with grape leaves and use to fill chicken cavity. Rub chicken with butter and season with 1/2 teaspoon each oregano, salt, and pepper. Tie legs together with kitchen string. Place chicken, breast side up, on a rack in a shallow roasting pan. Roast 30 minutes. Reduce oven temperature to 350Â° and roast until an instant-reading thermometer inserted into thigh registers 180Â°, about 1 1/2 hours longer.
2. Remove chicken to a carving board. Pour off all but 2 tablespoons drippings from pan. Add flour to drippings and cook over medium heat, stirring, 2 minutes. Whisk in broth, lemon juice, and remaining 1/2 teaspoon oregano. Bring to a boil, stirring, until gravy is thickened and smooth, 2 to 3 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Carve chicken, discarding lemons and grape leaves, and serve with gravy.