5 Videos | Photo: Engagement Roast Chicken Recipe
Ingredients
- 1 (4 to 5 pound) roasting chicken
- Kosher salt and freshly ground black pepper
- 2 lemons
- 1 whole head garlic, cut in 1/2 crosswise
- Good olive oil
- 2 Spanish onions, peeled and thickly sliced
- 1/2 cup dry white wine
- 1/2 cup chicken stock, preferably homemade
- 1 tablespoon all-purpose flour
Directions
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
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By strangeg8r
Rome, NY
on January 26, 2012
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Delicious and MUCH easier than you would think. Makes a wonderful presentation for a group dinner. I follow this recipe as written except I double the gravy and onions because it is SO good. Just make sure you have FRESH lemons. One spoiled lemon can ruin the entire dish. (I speak from experience.
By ajk550
on January 03, 2012
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This dish was delish! It was perfect for this cold, snowy night! I did make a couple if changes, though. First, I rubbed some butter (minimal... A tablespoon at most under the skin-- heard this tip from Melissa d'arabian. I threw some "poultry seasoning"-- a mix of sage, thyme and Rosemary in the cavity and on the onion/ lemon mix. 1 HR and 15 min was the perfect amount of time for the bird. I did not have a roasting pan, but I'd definitely recommend using one-- the back was a little too moist/ slightly greasy. I also did not have chicken stock or white wine in hand ( looks like I need to stock my kitchen!!! so I did not make the sauce as directed. Instead I took the suggestion of another reviewer ad added some white balsamic vinegar and about 2 teaspoons of chicken soup base. Probably not as Ina would have expected but still yummy! Next time, I'll try to make the recipe as written... But i was very happy with my dinner! :
By Kiamaria88
on December 31, 2011
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This chicken was to DIE for!!! Idid read all the reviews and I was a little nervous because well its engagement chicken and Im not married..lol. My boyfriend of 7 years does at times complain of my cooking since I don't cook a lot. But this turned out great.I did end up using 1 onion and about 20min into cooking the chicken I took out the lemons that were in the pan and added broth to the pan and over the chicken at the same time.It did have to cook a bit longer than 1 hr 15min but it was still very juicy chicken. Thanks Ina and to all the other reviewers!! I made it with roasted potatoes, zucchini and carrots.Delicious!!
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