Roasted Chicken (Video)

1 (4 to 5 pound) roasting chicken
Kosher salt and freshly ground black pepper
Olive oil 
2 lemons (1 quartered, 1 whole for juice)
1 whole head of garlic peeled and separated into cloves
Rosemary sprig
2 onions, peeled and thickly sliced
4 carrots, peeled and sliced (optional)
2 cups chicken stock, divided 
1/2 cup dry white wine (optional)
1 tablespoon all-purpose flour


Preheat the oven to 425 degrees.

Remove and discard the chicken giblets.  Pat the outside dry. Liberally salt and pepper the inside of the chicken.  Cut one lemon in quarters and place inside the chicken cavity along with half of the garlic cloves and rosemary sprig.  Rub the outside of the chicken with olive oil and sprinkle 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 a roasting pan. Place the sliced onions, carrots (if using), and additional garlic cloves in a large bowl and toss with about a tablespoon of olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper. Pour the mixture around the chicken. Add about 1 cup of chicken stock to the pan. If desired, squeeze juice from the second lemon over the chicken and veggies. 

Roast the chicken for about 1 hour and 15 minutes, or until the juices run clear when you cut between a leg and a thigh and the skin is golden brown (between 155 and 160 degrees if testing with a thermometer). Remove the chicken to a platter, leaving the onions and garlic in the pan. Cover the chicken with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce.

Place the pan on top of the stove over medium-high heat. Add the remaining chicken stock and wine (if using) and stir with a wooden spoon to scrape up the brown bits. Sprinkle in the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect on the platter under the chicken and taste for seasoning. Carve the chicken onto the platter and spoon the onions, garlic and sauce over it. Sprinkle with salt and serve. 


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