The Barefoot Contessa’s Engagement Chicken (Roast Chicken) Ingredients 4-5 lb whole chicken 2 small or 1 large onion, sliced 2 lemons, quartered 1 head of garlic, cut crosswise Olive oil Butter Salt and Pepper 1 cup chicken stock 1 Tbs. flour

Directions  First, clean out the chicken (the heart and the giblets, etc.), then pat the chicken completely dry with paper towels.  Rub olive oil all over the chicken.  Sprinkle salt and pepper inside the cavity of the chicken. Stuff the chicken with the garlic, one lemon, and a little onion. Also, stuff a few pats of butter in, too.  Rub butter underneath the skin of the bird, then sprinkle all over with salt and pepper.  Take the rest of the onion and lemon and make a bed on a roasting pan. Mix with a tiny bit of olive oil and then lay the chicken on top.  Tuck the wing tips under, and tie the legs together with some kitchen twine.  Roast for 1 hour and 15 minutes on 425 degrees.  Let rest 10 minutes on a serving platter. Place some foil on top to keep warm.  While chicken rests, make gravy. Take the juices from the roasting pan and mix with chicken stock and flour. Cook until thickened. Serve with chicken.

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