Have you ever stumbled upon a recipe and it became a staple menu item because it was so simple? This is that recipe! I have to give all the credit to Ina Garten. This recipe is based on her “engagement chicken” recipe. She calls it that because she swears everyone who has made it for their significant other became engaged shortly there after. I made a couple changes to make it my own. I hope you enjoy it.

1 (4 to 5 pound) whole chicken
Salt
Pepper
2 lemons, quartered
1 whole head garlic, cut in 1/2 crosswise
4 tbsp olive oil
2 onions, peeled and cut into chunks
1/2 cup dry white wine
1/2 cup chicken stock

Preheat the oven to 425 degrees F.

Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Place 2 quarters of the lemon in the chicken along with the garlic and reserve the rest of the remaining lemons. Brush the outside of the chicken with 2 tbsp olive oil and sprinkle the outside of the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small roasting pan, otherwise the onions will burn. Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tbsp of olive oil, salt, and pepper. Pour the mixture around the chicken in the pan.

Roast the chicken for 30 minutes. Baste the chicken with the wine and stock. Roast for an additional 45 minutes or until the juices run clear when you cut between a leg and a thigh, internal temp should be 165. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes.

Serve the chicken with the onions and lemons, along with your favorite vegetable side dishes.

Happy cooking!