Ingredients:
1 fresh organic chicken, (5 lbs)
3 fresh lemons, cut into wedges
2 onions, sliced in into thick chunks
2-3 pre-cooked small red potatoes, quartered
1 whole garlic, cut into halves (skin intact)
some fresh rosemary and thyme
¼ cup olive oil
1-2 Tbsp. all-purpose flour
4 Tbsp. dry white wine
1 cup good quality chicken stock
Roasting pan
salt and pepper
Method:
1. Preheat oven to 425°F. Pat chicken dry chicken with paper towel (this will give a crisp skin when roasting). Rub the cavity with salt and pepper, and add four lemon wedges, fresh herbs, and garlic into the chicken cavity.
2. Tie the legs with strings and tuck in both the wings. Pour half of the olive oil over the chicken, rub all over with salt and sprinkle pepper on the surface.
3. In a separate bowl, add the leftover lemons, onions, potatoes. Toss well with the rest of the olive oil. Sprinkle with salt and pepper. Arrange this mixture around the roasting pan. Bake in the oven for 1 hour 45 minutes. Test for doneness with thermometer (190°F) or when juice runs clear when cut between the leg and a thigh. Remove the cooked chicken onto a serving platter, cover with aluminum foil and allow it to rest for 15 minutes.
4. Return the roasting pan on top of the stove over medium heat. Pour in the wine and scrape with a spoon to remove any browning on the bottom of the pan. Add the stock and flour, stirring to mix the flour with the liquid until the sauce thickens. Pour the sauce into a gravy saucer and add any juices that collect under the chicken. Remove the herbs from the cavity and carve the chicken onto a platter and serve with the onions, and lemons on the side.
