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:
- 1hr 15mins
- Ingredients:
- 8
- 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
- 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.
- 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.
- 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.
- 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.
- Strain and serve hot over chicken.
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Reviews
-
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. -
Fabulous!!! The chicken turned out perfect, just the way we like it....not too wet, not too dry. I couldn't stop picking at the skin, it was so crispy and so good. The gravy was excellent. It had a nice touch of lemon flavor to it....really, really good!! Thanks sugarpea for a definite keeper. -
I made this tonight for dinner for my husband and his two friends and they all loved it! The gravy cooked up nicely and was poured over the chicken and mashed potatoes. This was served with a side of greens. Thanks for a great dinner!
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
