Ingredients:
3 -4 lbs chicken
coarse salt
fresh ground black pepper
3 medium onions
2 lemons
2 tablespoons unsalted butter, melted
2 tablespoons flour
2 cups chicken stock
Directions:
Preheat oven to 500F; 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.
Servings: 4
Time preparation: 15 min.
Time total: 75 min.