Barefoot Contessa’s Baked Chicken

Categories: Poultry

Ingredients

• 1 4-5 pound roasting chicken
• Kosher salt and black pepper
• 2 lemons
• 1 whole head of garlic, cut in half crosswise
• good olive oil
• 2 Spanish onions, peeled and thickl;y slices
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1 T. all-purpose flour

Directions

1. Preheat oven to 425 degrees.

2. Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemon in quarters and place 2 quarters in the cavity along with the garlic. Brush the chicken with olive oil and sprinkle 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 × 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 T. of olive oil, 1 tsp. salt, and 1/2 tsp. of pepper. Pour the mixture around the chicken.

3. Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between the leg and thigh. Remove the chicken to the platter, leaving the lemons and onions in the pan. Cover the chicken with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce.

4. Place the pan on top of the stove over medium-high heat. Add the wine and stir with a wooden spoon to scape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juice that collect on the platter under the chicken and taste for seasonings. Carve the chicken onto the platter and spoon the onions and sauce over it. If the lemons are tender enough to eat, serve them too. Sprinkle with salt and serve hot or warm.

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