Time: 1 hour 40 min.
Complexity: easily
Servings: 3

Chicken dinner for two - detailed recipe.

Ingredients:

Chicken

• 1.5 – 2 kg broiler chicken
• Salt and ground black pepper
• 1 lemon, cut into quarters
• 1 lemon, cut into slices
• 1 head of garlic, peeled
• Olive oil
• 2 heads of onions, chopped
• Additional device: culinary twine

Onion gravy

• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 tbsp flour

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken, white wine, onions, garlic, lemon

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Preparation:

Step 1
• Preheat oven to 220°C.
Step 2
• Remove and discard the chicken giblets. Rinse and pat dry with paper towels. Season the inside with salt. Poke holes all over the back and belly of the chicken and insert garlic. Place lemon quarters inside the chicken. Brush the chicken with olive oil and season with salt and pepper.
Step 3
• Transfer the chicken to a small baking sheet. Now you need to tie the chicken to prevent the stuffing from falling out. Place the chicken in front of you. Grasp the wings and fold them upward. Now fold them inward. If you tuck the wings under, they will be crushed by the weight of the chicken. Tie a piece of kitchen twine around the chicken, making a ring around it. Tie the ends of the twine around the crossed chicken legs and tie a knot. Cut the ends of the twine.
Step 4
• In a separate bowl, toss the onion and lemanni slices with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Arrange the onion and lemon slices around the chicken on a baking sheet.
Step 5
• Roast the chicken for approximately 1 hour 15 minutes, then pierce the thigh to check that the juices run clear. Transfer to a serving platter, cover with foil, and let rest for 10 minutes.
Step 6
• Place the baking sheet on the stove and turn the heat to medium. Pour the wine into the roasted onions and lemon, and begin scraping up any browned bits with a wooden spoon. Pour in the chicken broth and sprinkle with flour. Cook the gravy, stirring, until the sauce thickens, about 1 minute. If any juices have formed under the chicken, drain them into the gravy.
  
  To serve, slice the chicken on a platter and distribute among plates along with the warm gravy.
  
  This dish is paired with white Chardonnay wine.

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