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Roasted Chicken with Onion Gravy

Mashed Parsnips and Potatoes make a fine side dish to soak up the extra gravy.

  • Servings: 4
Roasted Chicken with Onion Gravy

Photography: David Sawyer

Source: Martha Stewart Living, December 2000


  • 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


  1. 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.

  2. 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)

  • crankyfrekles 18 Dec, 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!

  • par9631 31 Dec, 2010

    may be it's 500 F = 260 C

  • soxfan2 16 Feb, 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.

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