There are so many ways to cook chicken. I can cut it apart and make a stew. I can butterfly it and grill it. Or I can leave it whole and have leftovers to use tomorrow. Yep, that’s what I’ll do! The ease of roasting a chicken and the beauty of the golden brown crispy skin is calling to me today.
- 1 (3 to 4 lb) whole chicken, cleaned, rinsed, and patted dry
- 1 medium onion and 2 large onions, peeled
- Salt and pepper
- 2 lemons, rinsed
- 2 cloves garlic, peeled
- Olive oil
- Onion Powder, optional
- 1/2 cup dry vermouth, dry white wine or water
- 1/4 cup chicken stock or water
- Preheat the oven to 425 degrees F.
- Cut the ends off the large onions and slice horizontally into 1/2-inch thick slices. Place slices in an even layer on the bottom of a 9x13-inch baking pan, sprinkle with a little salt and pepper, and drizzle lightly with olive oil. Liberally salt and pepper the inside of the chicken. Cut remaining medium onion and one lemon into quarters. Place inside cavity of the chicken along with the garlic cloves. Set chicken on the layer of onions, breast side down. Rub with olive oil and sprinkle with salt, pepper, and a little onion powder. Pour vermouth and stock in pan and carefully transfer to the hot oven.
- Roast chicken for 20 minutes and reduce oven to 350 degrees F. Continue cooking for another 20 minutes. Remove chicken from oven and very carefully turn it breast-side up. Sprinkle with a little more salt and pepper and return to oven. Add more stock or wine if the pan is dry. Cook for another 30 minutes or until thermometer inserted in the breast (but not touching bone) registers 160 degrees F. If you donât have a thermometer, wiggle the leg, it should feel loose in the socket. Pierce the thigh and look at the color of the juices, they should be clear, not pink. The total cooking time will be about 1 hour 15 minutes.
- When chicken is done, remove from oven and transfer to a cutting board. Let rest for at least 15 minutes, lightly tented with foil, to allow juices to be reabsorbed by the meat. Remove onions, lemons, and garlic from cavity and discard. Transfer onions from roasting pan to center of a warmed platter.
- Cut the chicken into quarters and place around onions. Garnish platter with remaining lemon, either quartered or sliced. If you have some fresh herbs add them to the platter. Serve immediately, passing the pan juices at the table if desired.
- Copyright Jane Evans Bonacci 2001
|Amount Per Serving||%DV|
|Serving Size 350g|
|Recipe makes 4 servings|
|Calories from Fat 368||61%|
|Total Fat 40.76g||51%|
|Saturated Fat 11.66g||47%|
|Trans Fat 0.0g|
|Total Carbs 6.55g||2%|
|Dietary Fiber 1.4g||5%|