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Quick and Easy Roasted Chicken with Lemon Onion Gravy inspired by Ina Garten serves a family of four for one meal [with maybe an extra lunch for a busy parent the next day]
Author: Roseanne Carrara, The Lunchbox Season


  • 1 whole chicken from 1.3- 2.3 kg or 3-5 lbs
  • 1 extra-large sweet onion thick-sliced
  • 1 lemon .25-.5 in off of the top and bottom cut off and reserved, the rest (skin on) sliced into 6ths
  • 1 head garlic sliced in half across the thickest part
  • olive oil
  • pepper
  • salt
  • 1 tbs all-purpose flour or alternative thickener of your choice
  • 1 cup chicken stock [or water and .5-1 cube bouillon]
  • OR
  • 1/2 cup white wine and 1/2 cup chicken stock [or water and .5 cube bouilon]


  • Heat your oven to 425 F.
  • In a small roasting pan, toss sliced onions, 5/6 of the lemon slices, salt, pepper, and about 1 tbs olive oil to coat.
  • Disseminate coated onions and lemons evenly across the pan.
  • As carefully as possible, clean your chicken and pat it dry.
  • Stuff the chicken cavity with the reserved top and bottom of the lemon, the last 1/6 of the lemon, and the garlic halves.
  • Place your stuffed chicken on top of the onion and lemon mixture.
  • Wash your hands and your kitchen surfaces like crazy.
  • Pour a bit of olive oil over the top of the chicken and use a brush to coat the chicken with the oil.
  • Sprinkle pepper and a bit of salt over the top of the chicken.
  • Wash your hands and your surfaces like crazy, once again.
  • Roast the chicken for 45-75 minutes, depending upon the chicken's size.
  • The breast should read 155F and the leg and thigh should read 180F.
  • Remove the chicken from the pan of onions, lemons and drippings and let it rest on a cutting board.
  • Remove the 5/6 lemon segments from the pan and compost/discard them.
  • Add your broth [or water/bouillon] and [optional wine] to the pan of onions and drippings.
  • Set this pan over medium-high heat.
  • Using a wooden spoon or flat whisk, pick up the brown and burnt bits from the side of the pan.
  • Add a tablespoon of flour (shake or even sift it over the gravy to avoid lumps) to thicken the mixture.
  • Cook until the broth and onions begin to form a thick-ish gravy.
  • Pour the gravy and onions into a small bowl or gravy boat.
  • [Use a sieve to separate the gravy from the onions if you would like to serve them separately.]
  • Remove the garlic and lemon bits from the inside of the chicken and compost/discard them.
  • Slice the chicken and serve with the gravy.