- 1 roasting chicken (4-4 1/2 pounds)
- Salt, as needed
- Freshly ground black pepper, as needed
- 2 lemons
- 1 whole head garlic, cut in 1/2 crosswise
- 4 sprigs fresh thyme
- 4 Tbsp. Extra Virgin Olive Oil (divided use)
- 2 medium Yellow onions, peeled and sliced into ½” slices
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 tablespoon flour
- Preheat the oven to 425°F.
- Remove and discard the chicken giblets. Pat the skin of the chicken to dry.
- Salt and pepper the inside of the chicken.
- Cut lemons in quarters and place 2 in the chicken along with the garlic and thyme sprigs.
- 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 an 11” x 14” roasting pan.
- Place the rest of the lemons and the sliced onions in a large bowl. Toss with 2 Tbsps of olive oil, 1 tsp of salt, and 1/2 tsp 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 or when the internal temperature is 165°F.
- Move the chicken to a platter and remove the lemons, thyme and garlic from the inside. Cover the chicken with foil, and rest for 10 minutes.
- In a saucepan, cook the lemons and onions that surrounded the chicken in the pan on medium heat. Sprinkle on the flour and mix. Then add the wine, chicken stock and stir until sauce thickens.
- Carve the chicken into 8 pieces and serve with the lemons, onions, and sauce.