Roasted Chicken with Onion Gravy

READY IN: 1hr 15mins
Recipe by sugarpea

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.

Top Review by Leanne

This was soooooooo good, my family loved it made on Saturday night for dinner and it was a hit. We had company that night and everybody wanted the recipe. Thanks for posting.

Ingredients Nutrition

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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