Roasted Chicken with Onion Gravy |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Fantastic chicken and gravy that begs for mashed potatoes. It's roasted at 500 degrees so the skin is a deep golden brown and sooo crispy. Don't get me started on the gravy. Yum. Ingredients:
3 -4 lbs chicken |
coarse salt |
fresh ground black pepper |
3 medium onions |
2 lemons |
2 tablespoons unsalted butter, melted |
2 tablespoons flour |
2 cups chicken stock |
Directions:
1. Preheat oven to 500°; rinse and dry chicken; sprinkle inside with salt and pepper; slice 2 onions crosswise into 1/4 thick rings and place in bottom of roasting pan; slice 1 lemon into 1/4 rings and place on top of onions.
2. Cut remaining onion and lemon into wedges and stuff chicken cavity with them; tie legs together and place in roasting pan on onions and lemons; brush with melted butter.
3. Roast, basting occasionally until temperature in thickest part of thigh is 165°, about 50-60 minutes; cover with foil if skin gets too brown; rest chicken while making gravy.
4. Pour drippings, onion and lemon slices, and any browned bits in a skillet or saucepan over medium heat; stir in flour and combine thoroughly; add stock and cook, stirring, about 3 minutes, until gravy thickens; adjust seasoning.
5. Strain and serve hot over chicken.
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