Roast Chicken with Lemon and Onions

This roasted chicken is super delicious and easy to make, not to mention that the lemon onion sauce is amazing!

1 4lb Chicken
1.5 lemons cut into wedges
1 head garlic
2 large onions
Olive oil
Salt
Pepper
1/2 C. Chicken stock
1 tbs. flour






Preheat the oven to 425' F

Clean the chicken, removing any internal portions such as the heart and livers that may have come with it. Dry the outside of the chicken well with a paper towel to make sure that it gets a good crust.  Rub the outside and inside of the chicken with plenty of salt and pepper and drizzle with olive oil.  Place the chicken in a roasting pan. its good for the onions and lemons to be snug in the pan as they will burn if they are too spread out.  Stuff the chicken with 1 lemons worth of wedges and the garlic (head sliced in half).

Slice both onions thickly and place in a bowl with the remaining lemon wedges.  Drizzle the onions and lemons with olive oil and salt and pepper.  Pour the onion mixture around the chicken.

Place the chicken in a pre-heated oven for about 1.5 hours ... possibly a little less depending on the oven.  When chicken is fully cooked, remove it from the pan and cover with foil. Make sure you let the chicken rest prior to cutting it! You don't want to loose any of the juices!

If you have time to make the full sauce with the onions and lemon from the pan, I would highly recommend it! To make the sauce, place the pan with the onions and chicken drippings on top of the stove over medium heat (remove the lemons if you would like to use them as garnish, but they are no longer needed). When it comes to a simmer add the chicken broth and scrape up any stuck bits on the bottom of the pan to add additional flavor to the sauce.  Slowly add in the flower, as you stir, to thicken the sauce and to remove clumps.

Serve sauce warm on the side of the chicken so that your guests can add as much or as little as they would like!

ENJOY!!!!