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Title: Ina Garten's Engagement Chicken
Categories: Poultry, Vegetables, Citrus, Wine
Yield: 3 servings

5 lb Roasting chicken
Salt & fresh ground pepper
2 md Lemons
1 Whole head of garlic; sliced
- in half horizontally
Good quality olive oil
2 Yellow onions; peeled, thick
- sliced
1/2 c Dry white wine
1/2 c Chicken stock
1 tb A-P flour

Set the oven @ 425ºF/218ºC.

Remove the giblets from the chicken and reserve for a different
purpose, then use paper towel to pat it dry all over. Sprinkle a
generous amount of salt and pepper inside the chicken cavity.

Slice both lemons into quarters. Place two of the quarters inside the
chicken, along with both halves of the head of garlic. Brush the whole
outside of the chicken with olive oil, then liberally sprinkle more
salt and pepper over the surface. Use kitchen twine to tie the legs
together and tuck the wings behind the body. Place the chicken in a
14×11-inch roasting pan.

Place the remaining lemon quarters and the sliced onions in a large
bowl. Add 2 tablespoons of olive oil, 1 teaspoon of salt and 1/2
teaspoon of black pepper; toss everything together until thoroughly
coated. Pour the lemons and onions into the pan all around the
chicken.

Place the chicken in the oven and roast it for about 1 hour and 15
minutes. (Or roughly 20 minutes per pound.) The chicken is done when
the juic Remove the pan from the oven; transfer the chicken to a
platter and cover it with foil.

Place the roasting pan with the lemons and onions on a burner set to
medium-high heat. Add in the white wine and use a wooden spoon to
stir, scraping browned bits from the bottom. Add the chicken stock
and the flour; stir constantly for about a minute until the gravy
thickens. If any juices have gathered under the chicken, pour these
into the gravy. Taste the gravy for seasoning, adding a little more
salt or pepper if needed.

Carve the chicken, then spoon the onions and gravy over the pieces.
Serve immediately, hot or warm, with an extra sprinkle of salt.
Encourage your guests to take the roasted lemons, too. They’ll be
very tender and ready to eat, rind and all, with just a hint of
bitterness that works well with the rich gravy.

Ina Garten, Westhampton Beach, New York

Makes: 3 servings w/leftovers

RECIPE FROM: https://www.tasteofhome.com

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