- 1 whole chicken (about 4 lbs)
- 1-1/4 tsp salt, divided
- 3/4 tsp freshly ground black pepper, divided
- 4 oregano sprigs
- 1 lemon, quartered
- 1 celery stalk, cut into 2-inch pieces
- 2 tbsp butter, melted
- 2 lbs yellow onions, peeled and each cut into 8 wedges
- 2 lbs small red potatoes, cut into 1-inch wedges
- 1/4 cup all-purpose flour
- 1 14.5-ounce can chicken broth
- Lemon wedges (optional)
- Oregano sprigs (optional)
Preheat oven to 425 degrees. Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
In a small bowl, combine 1/2 teaspoon salt, and 1/2 teaspoon pepper. Rub under loosened skin and over breast and drumsticks. Place oregano sprigs, lemon quarters, and celery pieces inside chicken cavity. Lift wing tips up and over back; tuck under chicken. Tie legs together with string. Place chicken, breast side up, on the rack of a broiler pan coated with cooking spray.
Combine 1/2 teaspoon salt, remaining pepper, melted butter, onions, and potatoes in a large bowl. Toss well to coat. Arrange potato mixture around chicken on rack. Bake for 20 minutes.
Reduce oven temperature to 325 degrees (do not remove pan from oven). Bake an additional 70 minutes or until a thermometer inserted in the thickest part of thigh registers 165 degrees. Transfer chicken, onions, and potatoes to a casserole dish or serving platter; cover and keep warm.
Place a resealable plastic bag in a 2-cup glass measuring cup. Pour drippings into bag; let stand 10 minutes so fat can rise to the top. Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into the measuring cup, stopping before fat layer reaches opening. Discard fat.
Drain drippings into a small saucepan. Combine remaining salt, flour, and 1/2 cup chicken broth in a small bowl, stirring with a whisk. Add flour mixture and remaining broth to pan. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 minutes or until gravy thickens, stirring frequently with a whisk. Remove from heat.
Carve chicken. Serve with vegetables and gravy. Garnish with lemon wedges and oregano sprigs if desired.
4-6 servings
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Adapted from Cooking Light magazine