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Perfect Roast Chicken


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Perfect Roast Chicken 0 Picture


  • 1 4-5lb roasting chicken ( I did 7lb)
  • kosher salt & Pepper
  • 2 lemons
  • 1 whole head of garlic, cut in half crosswise
  • good olive oil
  • 2 spanish onions, peeled & thickly sliced
  • 1/2 C. dry white wine
  • 1/2 C. chicken broth
  • 1 T. flour all purpose (I used wondra)



Step 1

Remove & discard giblets, rinse and pat outside dry. Liberally salt & pepper inside of chicken. Cut lemons in quarters and place 2 in cavity with garlic. Brush chicken with oil and and sprinkle liberally with salt & pepper. Tie legs together and tuck wings under body of chicken. Use a 11x14" roastingpan. (if pan is too big onions will burn) Place onions & remaining lemons in bowl and toss with 2T. of olive oil 1 tsp salt 1/2 tsp pepper. Pour mixture around chicken.

Roast the chicken for about 1hr 15min, until juices run clear. Remove chicken to platter - cover with foil. Sllow to rest while making gravy.

Place the pan on top of the stove over medium high heat. Add the wine & broth and stir with wodden spoon to scrope brown bits. Sprinkle the flour stirring constantly until it thickens. Add any juices from platter. Carve the chicken onto the platter and spoon the onions and sauce over it. If lemons are tender wnough to eat, serve them, too. Sprinkle with salt and serve HOT! YUM!!

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