I usually serve this easy roasted chicken with either white rice or egg noodles to absorb all that wonderful lemony sauce, along with a steam-in-a-bag frozen vegetable. For the wine, I used a sauvignon blanc, but a pinot grigio will work just as well. If you prefer not to cook with wine, you can always substitute using additional chicken stock instead. I promise you the house will smell fantastic, and your dinner will be comforting and satisfying!
Looking for other roasted chicken ideas? Try my roasted chicken thighs with creamy mustard sauce or chicken thighs with onion porcini jus.
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Serves 4-6 people
Ingredients
5-7 lb whole chicken
3 medium onions, sliced
3 lemons, quartered
2 tbsp olive oil
1/2 tsp each of salt, black pepper, onion powder, and garlic powder
1/2 tsp herbed poultry seasoning (optional)
1 tbsp flour
1/2 c dry white wine
1/2 c chicken stock
Preparation
Preheat oven to 425 F.
To prepare your chicken, clean out the cavity (remove the bag containing the giblets), then dry the chicken inside and out. Season the cavity with salt and pepper to taste and add 4 lemon quarters.
In a 12-inch cast-iron skillet toss together sliced onions, the remaining lemon quarters, salt and pepper to taste, and 2 tablespoons of olive oil.
Next, combine salt, black pepper, onion powder, garlic powder, and poultry seasoning (if using) in a small bowl or ramekin. Rub this mixture all over the exterior of your chicken, then place the chicken on top of your onions and lemons in the skillet. Tie the legs together with kitchen string and tuck the wing tips under the body. Roast for approximately 1 hour and 30 minutes, or until the juices run clear when you cut between the leg and the thigh. Remove the chicken to a platter to rest under aluminum foil while you prepare the sauce.
Carefully place the skillet on top of the stove over medium-high heat. First, add the wine, scraping up the brown bits with a wooden spoon, and then add your stock. Finally, sprinkle on the flour, stirring constantly until the sauce thickens.
Once your chicken has rested for 10-15 minutes, carve your easy roasted chicken and serve with the sauce. The lemons are usually tender enough to eat, rind and all!