Molly Ringwald's Whole Roasted Chicken

Name: Molly Ringwald's Whole Roasted Chicken
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Freshly ground black pepper; 2 kilograms chicken, rinsed and patted dry; 2 mediums lemons; 8 servings Salt; 177 milliliters dry vermouth or dry white wine; 1 medium yellow onion, halved and cut into 1/2-inch-thick slices

Molly Ringwald's Whole Roasted Chicken is a gluten free, dairy free, and primal main course. This recipe makes 8 servings with 519 calories, 43g of protein, and 34g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of salt, chicken, vermouth, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemons you could follow this main course with the Watermelon, Lemonade, and Blueberry Ice Pops as a dessert.

Instructions

Heat the oven to 500°F and arrange a rack in the lower third.Mound the onions in the center of a roasting pan. Slice one of the lemons into thin rounds and place on top of the onions. Slice the remaining lemon in half; set aside.Rub the chicken all over with salt and pepper. Season inside the cavity with salt and pepper, then place the reserved lemon halves and herbs, if using, inside.

Ingredients you will need

Salt And Pepper

Whole Chicken

Lemon

Onion

Herbs

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Oven

Place the chicken, breast side up, on top of the onions and lemon slices and tuck the wings back and underneath.Roast until the chicken is golden brown all over and the juices run clear from the legs when cut with a knife, about 45 minutes (or 10 minutes per pound).Insert the handle of a wooden spoon inside the cavity of the chicken, then lift and tilt it slightly to let the juices run back into the roasting pan.

Ingredients you will need

Whole Chicken

Onion

Lemon

Chicken Wings

Equipment you will use

Roasting Pan

Wooden Spoon

Knife

Transfer the chicken to a cutting board or serving platter and let it rest for at least 10 minutes before carving. Meanwhile, transfer the sliced lemon rounds from the roasting pan to a serving plate; set aside.

Ingredients you will need

Whole Chicken

Lemon

Equipment you will use

Cutting Board

Roasting Pan

Place the roasting pan across two burners over medium heat, add the vermouth, and scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer until reduced by half.

Ingredients you will need

Vermouth

Equipment you will use

Roasting Pan

Wooden Spoon

Remove from heat. Using a slotted spoon, transfer the onions to the plate with the lemon slices. Taste and season the sauce with salt and pepper as needed.

Ingredients you will need

Salt And Pepper

Onion

Lemon

Sauce