Roasted Chicken with Onion Gravy

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.

• Ready In: 1 hr 15 mins
• Serves: 4

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.