Onion Roasted Chicken with Gravy

Onion Roasted Chicken with Gravy
Servings: 4 to 6 Active Time 25 mins Total Time 1 hr 45 mins

Make It

1. Preheat oven to 400 degrees F. Cut two large onions into thick slices and put in the center of a roasting pan. Place a cleaned 5-lb. whole chicken, breast-side up, on top of the onions. Brush with 1 Tbs. olive oil and season with 1/4 tsp. salt and 1/4 tsp. ground black pepper. Pour 1 cup low-sodium chicken stock into bottom of the pan. Roast 11/4 to 11/2 hours or until chicken is done. Cover and let rest on a cutting board. Place pan with onion and juices on the stove over medium heat. Stir to break up onion. Add 1/2 cup chicken stock and bring mixture to a boil. Whisk in a mixture of 1/4 cup cold water and 2 Tbs. all-purpose flour. Reduce heat and simmer until thickened and bubbly, stirring occasionally. Simmer 1 minute more. Serve chicken with sauce.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 950, Fat, total (g): 59, chol. (mg): 287, sat. fat (g): 16, carb. (g): 25, Monounsaturated fat (g): 26, Polyunsaturated fat (g): 12, Trans fatty acid (g): , fiber (g): 4, sugar (g): 6, pro. (g): 76, vit. A (IU): 5673, vit. C (mg): 36, Thiamin (mg): , Riboflavin (mg): 1, Niacin (mg): 22, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 68, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 422, Potassium (mg): 1120, calcium (mg): 86, iron (mg): 5, Percent Daily Values are based on a 2,000 calorie diet.