Roast Chicken Dinner
Preheat the oven to 425 degrees.
- 1 (6-pound) roasting chicken
- 2 medium onions, peeled and sliced crosswise 1/2 inch thick
- 1 tablespoon unsalted butter, room temperature
- coarse salt and freshly ground pepper
- white flour (small amount)
- After rinsing the chicken inside and out with cold water, dry with paper towels. Tuck the tips of the wings under the bottom to keep them from burning.
- Place onion slices in two rows in a heavy-duty roasting pan to form a bed for the chicken. The onions will flavor the chicken and the pan juices that form the base of the gravy.
- Set chicken on the bed of onion slices, breast-side up.
- Spread butter over the entire exposed surface of the chicken to ensure even browning. Sprinkle well with salt and pepper.
- Place the chicken in the oven. In about 50 minutes, the skin should be crisp and a deep golden-brown color, and the juices should run clear when the chicken is pierced. Check the internal temperature of the breasts and thighs with an instant-read thermometer. When ready, the reading in the deepest part of the breast should be 180 degrees. The deepest part of the thigh should be 190 degrees.
- When the chicken is finished cooking, remove it from the pan, and transfer it to a serving platter. While it rests, make the pan gravy.
Optional - Gravy:
Place pan with onions and drippings over medium heat. Sprinkle with white flour, and stir constantly until well combined. Add chicken stock, and cook, stirring occasionally, until gravy thickens (about 3 minutes). Strain, season with salt and pepper, and serve over chicken.
Suggested sides: Your favorite green beans and brown rice.
Recipes compiled by iMOM Staff.