Back to Roasted Chicken with Onion Gravy All Reviews for Roasted Chicken with Onion Gravy - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Roasted Chicken with Onion Gravy Credit: David Sawyer Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 four- to five-pound chicken Coarse salt and freshly ground pepper 3 medium white onions 2 lemons 2 tablespoons unsalted butter, melted 2 tablespoons all-purpose flour 2 cups Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned

Gallery Roasted Chicken with Onion Gravy Credit: David Sawyer

Recipe Summary Servings: 4

Roasted Chicken with Onion Gravy      Credit: David Sawyer

Roasted Chicken with Onion Gravy

Credit: David Sawyer

Roasted Chicken with Onion Gravy

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 four- to five-pound chicken Coarse salt and freshly ground pepper 3 medium white onions 2 lemons 2 tablespoons unsalted butter, melted 2 tablespoons all-purpose flour 2 cups Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned

Directions

Preheat the oven to 500 degrees. Rinse chicken, and pat dry with paper towels. Season inside with salt and pepper. Slice 2 onions crosswise into 1/4-inch-thick rings. Place in a single layer in a roasting pan, about 13-by-16 inches. Slice 1 lemon into 1/4-inch-thick rings, and place on top of onions. Cut remaining onion and lemon into wedges, and stuff into cavity of chicken. Tie legs together with kitchen twine, and place on bed of onions and lemon. Brush with melted butter, and cook, basting occasionally, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees, 50 minutes to 1 hour. Cover with foil if skin gets too brown. Transfer chicken to platter or cutting board to rest while making gravy.

Place pan with onions and drippings over medium heat. Sprinkle with flour, and stir constantly until well combined. Add chicken stock, and cook, stirring occasionally, until gravy thickens, about 3 minutes. Strain, discarding solids, and season with salt and pepper. Serve hot over chicken.

Reviews (3)

 Add Rating & Review     37 Ratings   5 star values:        7    4 star values:        13    3 star values:        10    2 star values:        7    1 star values:        0

Reviews (3)

Add Rating & Review     37 Ratings   5 star values:        7    4 star values:        13    3 star values:        10    2 star values:        7    1 star values:        0

Add Rating & Review

37 Ratings 5 star values: 7 4 star values: 13 3 star values: 10 2 star values: 7 1 star values: 0

37 Ratings 5 star values: 7 4 star values: 13 3 star values: 10 2 star values: 7 1 star values: 0

37 Ratings 5 star values: 7 4 star values: 13 3 star values: 10 2 star values: 7 1 star values: 0

  • 5 star values: 7 4 star values: 13 3 star values: 10 2 star values: 7 1 star values: 0

    Martha Stewart Member     Rating: Unrated       12/18/2012   yeah, it's called broiling. I've made this chicken at that temp and there was smoke but that's normal. Just turn on the fan in your oven vent and you are good to go. This turned out deliciously and the pan sauce onion gravy was incredible. Quick and easy!  

Martha Stewart Member     Rating: Unrated       12/31/2010   may be it's 500 F = 260 C  

Martha Stewart Member     Rating: Unrated       02/16/2010   I guess if you want to burn your dinner and your house down, it's a good recipe. Who cooks a chicken at 500 degrees? My kitchen was smoking, the onions disintigrated, I finally turned the heat down and it took another hour and a half for the chicken to cook.

    Martha Stewart Member

    Rating: Unrated 12/18/2012

yeah, it’s called broiling. I’ve made this chicken at that temp and there was smoke but that’s normal. Just turn on the fan in your oven vent and you are good to go. This turned out deliciously and the pan sauce onion gravy was incredible. Quick and easy!

Rating: Unrated

Rating: Unrated 12/31/2010

may be it’s 500 F = 260 C

Rating: Unrated 02/16/2010

I guess if you want to burn your dinner and your house down, it’s a good recipe. Who cooks a chicken at 500 degrees? My kitchen was smoking, the onions disintigrated, I finally turned the heat down and it took another hour and a half for the chicken to cook.

All Reviews for Roasted Chicken with Onion Gravy

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Chicken with Onion Gravy

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest