Ingredients
- 6 to 7 pound chicken
- 1 large onion or lemon
- 2 cloves garlic, minced
- Salt and pepper
Directions
Preheat oven to 425 degrees F. Remove giblet bag from cavity. Rinse chicken and pat dry. Stuff the chicken cavity with peeled onion or split lemon. Rub skin with minced garlic, salt and pepper. Roast in oven for approximately 10 minutes per pound, until juices run clear. The temperature of chicken should reach approximately 160 degrees. Let chicken sit to allow juices to reabsorb. Carve and serve.
Easy Pan Gravy:
- Juice and oil of roasted chicken
- 1 cup canned chicken stock
- Salt and pepper
Remove grease from the roasting pan using a large spoon, but leave brown bits and juices. On stove-top place pan over medium heat. Add chicken stock. Scrape up bits and bring to a simmer. Season and serve with carved chicken
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By daltonje
Jersey City, NJ
on June 12, 2011
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Easy to make and tastes great!
By tavyheather
San DIego, CA
on October 03, 2008
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I can't believe how simple this is for how good it tastes. I used a 1/2 of a red onion (which I had to quarter..well eighth technically b/c it would fit in the cavity of a six lb. chicken ?? and doubled the garlic as we are huge garlic lovers. This was super simple and really really good! I have never sat there and eaten pieces right off the chicken! Very moist as well!
By rneeley1010_4650505
Perris, CA
on October 25, 2007
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I felt that it did not have much flavor. it was juicy not dry, and it was extremely inexpensive. but it was lacking something more.
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