Roastedchickenwithoniongravy Recipes

CHICKEN WITH ONIONS AND GARLIC

Steps:

• Preheat oven to 475 degrees. Rinse chicken pieces; pat dry. Brush chicken with butter, and sprinkle with salt and pepper.
• Place chicken in a small roasting pan. Arrange onions, garlic, and thyme sprigs over and under chicken. Roast; after 20 minutes, baste with pan drippings. Continue roasting until chicken is golden and cooked through, 15 to 20 minutes more. Transfer the chicken to a platter, and set aside.
• Pour pan drippings through a sieve into a small bowl; discard solids. Arrange onions and all but three garlic cloves around chicken on platter. Whisk remaining garlic cloves with pan juices. Strain juices again; discard solids. Pour sauce over chicken; serve garnished with thyme sprigs.

ROASTED CHICKEN WITH ONION GRAVY

Steps:

• Preheat oven to 500°; rinse and dry chicken; sprinkle inside with salt and pepper; slice 2 onions crosswise into 1/4" thick rings and place in bottom of roasting pan; slice 1 lemon into 1/4" rings and place on top of onions.
• Cut remaining onion and lemon into wedges and stuff chicken cavity with them; tie legs together and place in roasting pan on onions and lemons; brush with melted butter.
• Roast, basting occasionally until temperature in thickest part of thigh is 165°, about 50-60 minutes; cover with foil if skin gets too brown; rest chicken while making gravy.
• Pour drippings, onion and lemon slices, and any browned bits in a skillet or saucepan over medium heat; stir in flour and combine thoroughly; add stock and cook, stirring, about 3 minutes, until gravy thickens; adjust seasoning.
• Strain and serve hot over chicken.

ROASTED CHICKEN WITH ONION GRAVY

Steps:

• Preheat the oven to 500 degrees. Rinse chicken, and pat dry with paper towels. Season inside with salt and pepper. Slice 2 onions crosswise into 1/4-inch-thick rings. Place in a single layer in a roasting pan, about 13-by-16 inches. Slice 1 lemon into 1/4-inch-thick rings, and place on top of onions. Cut remaining onion and lemon into wedges, and stuff into cavity of chicken. Tie legs together with kitchen twine, and place on bed of onions and lemon. Brush with melted butter, and cook, basting occasionally, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees, 50 minutes to 1 hour. Cover with foil if skin gets too brown. Transfer chicken to platter or cutting board to rest while making gravy.
• Place pan with onions and drippings over medium heat. Sprinkle with flour, and stir constantly until well combined. Add chicken stock, and cook, stirring occasionally, until gravy thickens, about 3 minutes. Strain, discarding solids, and season with salt and pepper. Serve hot over chicken.