| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 5 min |
| Cook: | 1 hr 35 min |
| Yield: | 3 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 1306 |
| Total Fat | 90 g |
| Saturated Fat | 24 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 89 g |
| Cholesterol | 428 mg |
| Sodium | 2171 mg |
Reviews
I have been making this recipe for years. My husband loves it as well as my picky eater(now older) kids. My daughter asked for the recipe to make for her boyfriend. I love the lemon and garlic. If you do not like this combo, then don’t make it. Barefoot never lets me down. It’s a winner in our household.
I’m planning to make this using Meyer Lemons….perhaps they will be better for those who don’t care for the lemons in this recipe.
I am sorry if no one likes this review.. but look at Ina’s Roasted Chicken Recipes… Compare them.. they are all basically the same thing.. they are good but that becomes very boring after a while.. Dear Ina, you have all the herbs and spices at your finger tips… Maybe it’s time to do something different for a change! – really disappointing!!!
VERY similar to another Ina G recipe that uses chicken breasts (my daughter only eats white meat…bummer)
https://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe-1923711?desktop-device=true&
This recipe is a winner! I followed it exactly and the chicken was incredibly moist and tender. I took the lemons out before making the gravy and it had no bitterness at all, which some reviews had. My husband loved it. This will definitely be on my dinner rotations.
This recipe is the best! It’s a weekly rotation in this house for many, many years!
This my go to every time! Awesome recipe Ina.
So awful, we threw it away. So sorry I used the wine (it was a good one), though I did reduce it a minute or two. Would have preferred all broth. Nothing about this chicken was worthy of a repeat.
I’m skilled in the kitchen, but if I was hoping for a ring (or anything at all,). I’ve set myself up for a huge disappointment.
I’m skilled in the kitchen, but if I was hoping for a ring (or anything at all,). I’ve set myself up for a huge disappointment.
I have made this twice following her directions exactly. My husband is fussy when it comes to lemon dishes and even he thinks this is wonderful. We don’t eat the lemons after they are cooked but the onions are perfectly carmelized and the gravy is a dark golden brown color. We use a 12″ cast iron skillet.
I followed everyone’s advice on the lemon. Did not use it at all. I did cut the temperature down to 400 for cook time. I added rotisserie seasoning in addition to the salt and pepper. Cooked it a little longer and came out delicious. Served it with rice and roasted broccoli. Will definitely do it again.