Roast Chicken with Pan Sauce

Name: Roast Chicken with Pan Sauce
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons black pepper, divided; 1 teaspoons kosher salt, divided; 1 lemon, halved; 1 small onion, cut into 4 slices; 2 kilograms whole chicken

Roast Chicken with Pan Sauce might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 302 calories, 26g of protein, and 21g of fat per serving. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of pepper, kosher salt, lemon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 2 hours and 10 minutes.

Instructions

Remove neck and giblets from chicken.

Ingredients you will need

Whole Chicken

Transfer neck to medium roasting pan; discard giblets. Pat dry with paper towels.

Equipment you will use

Paper Towels

Roasting Pan

Sprinkle cavity with half of salt and pepper.

Ingredients you will need

Salt And Pepper

Place lemon inside cavity. Arrange onion slices in center of roasting pan.

Ingredients you will need

Lemon

Onion

Equipment you will use

Roasting Pan

Place the chicken on onions. Fold wing tips under; loosely tie legs with kitchen twine.

Ingredients you will need

Whole Chicken

Onion

Equipment you will use

Kitchen Twine

Preheat oven to 425F.

Equipment you will use

Oven

Sprinkle chicken with remaining salt and pepper. Roast 1 hour 15 minutes, rotating pan halfway. Raise temperature to 450F. Continue roasting until meat thermometer inserted into the thickest part of the breast registers 165F (20-30 minutes).

Ingredients you will need

Salt And Pepper

Meat

Equipment you will use

Kitchen Thermometer