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Roasted Chicken with Onions, Potatoes, and Gravy

Becky Luigart-Stayner
Yield 6 servings (serving size: about 4 ounces chicken, 1 1/3 cups onion mixture, and 1/3 cup gravy)
Thanks to his childhood influence, Williams champions the excellence of simple cooking. This dish received our highest rating. All you need to make this a complete meal is a green vegetable and dinner rolls.

Ingredients

  • 1 (4-pound) roasting chicken
  • 1 teaspoon salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 4 oregano sprigs
  • 1 lemon, quartered
  • 1 celery stalk, cut into 2-inch pieces
  • Cooking spray
  • 2 tablespoons butter, melted
  • 2 pounds medium yellow onions, peeled and each cut into 8 wedges
  • 2 pounds small red potatoes, quartered
  • 1/4 cup all-purpose flour
  • 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
  • Lemon wedges (optional)
  • Fresh oregano sprigs (optional)

Nutrition Information

  • calories 430
  • caloriesfromfat 24 %
  • fat 11.6 g
  • satfat 4 g
  • monofat 4.3 g
  • polyfat 2 g
  • protein 36.9 g
  • carbohydrate 43.7 g
  • fiber 5.2 g
  • cholesterol 113 mg
  • iron 3.4 mg
  • sodium 654 mg
  • calcium 71 mg

How to Make It

  1. Preheat oven to 425°.

  2. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1/2 teaspoon salt and 1/2 teaspoon pepper; rub under loosened skin and over breast and drumsticks. Place oregano, quartered lemon, and celery into body cavity. Lift wing tips up and over back; tuck under chicken. Tie legs together with string. Place chicken, breast side up, on the rack of a broiler pan coated with cooking spray.

  3. Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, butter, onions, and potatoes in a large bowl; toss well to coat. Arrange onion mixture around chicken on rack. Place rack in pan. Bake at 425° for 20 minutes. Reduce oven temperature to 325° (do not remove pan from oven); bake an additional 1 hour and 15 minutes or until onions and potatoes are tender and a thermometer inserted into meaty part of chicken thigh registers 180°. Set chicken, onions, and potatoes aside; cover and keep warm.

  4. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Combine flour and 1/2 cup broth in a small bowl, stirring with a whisk. Add flour mixture and remaining broth to saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 minutes or until gravy thickens, stirring frequently with a whisk. Serve gravy with chicken and onion mixture. Garnish with lemon wedges and oregano sprigs, if desired.