Engagement Roast Chicken

Once again a barefoot recipe and very similar the to Chicken with Croutons but with a lemony gravy that is so good over mashed potatoes.

1 (4 to 5 pound) roasting chicken
Kosher salt and black pepper
2 lemons
1 whole head garlic, cut in half crosswise
olive oil
2 onions (spanish if you can find them)peeled and thickly sliced
1/2 c. white wine
1/2 c. chicken stock
1 Tbs. flour

Preheat oven to 425
Remove and discard the chicken giblets. Pat the out side 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 (11x14) 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 tsp of salt, and 1/2 tsp of pepper. Pour the mixture around the chicken in the pan.

Roast the chicken for about 1 hour and 15 min., 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 min. 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 four, stirring constantly for a min, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with lemons,onions, and warm sauce. Serve with mashed potatoes.
Betsey