Ingredients

For the roasted chicken:

1 6-pound organic roasting chicken
1 lemon
1 large onion, peeled (or 1 large lemon, orange or apple)

1 sprig fresh rosemary (optional)
1/2 cup dry white wine or water

For the pan gravy:

1 6-pound organic roasting chicken
1 lemon
1 large onion, peeled (or 1 large lemon, orange or apple)
1 sprig fresh rosemary (optional)

1/2 cup dry white wine or water
1 tablespoon cornstarch, dissolved in 1 tablespoon cold water
1 cup chicken broth, or more as needed

Preparation

Baking Directions:

To make the roasted chicken:1. Preheat the oven to 450 degrees F.

Rinse the chicken under cool running water.

Drain well and pat dry.

(Remove the giblets for another use, if desired.)

Cut the lemon crosswise in half and squeeze the juice onto the chicken skin rubbing it in as you squeeze, moistening all of the skin with juice.

Place the onion into the cavity, along with the optional sprig of rosemary.

Season the cavity with salt and pepper.

Fasten the neck skin under the chicken with a small skewer.

Close the cavity with a skewer or by sewing closed with a trussing needle and thread.

Fold the wing tips under the wings.

Generously season the chicken all over with salt and pepper.

Place the chicken on a rack in a heavy roasting pan.

Push the legs back against the body but don’t tie them together, as this would keep the meat from roasting evenly.

Pour the wine into the pan and roast for 30 minutes.

Lower the heat to 375 degrees F and continue to roast for about 1 hour longer, or until the chicken skin is golden-brown and crisp, the thigh meat is soft to the touch, and an instant-read thermometer inserted into the thickest part of the breast reads 155 degrees F.

Remove the chicken from the oven and let is stand for about 5 minutes.

To make the pan gravy:After removing the chicken and the rack from the roasting pan, spoon off the excess fat.

Place the pan on the top of the stove over medium heat.

(This may require two burners.)

Stir the cornstarch mixture and broth into the pan juices.

Bring to a boil and cook, stirring constantly for about 5 minutes, or until the gravy is smooth and the starch taste has been cooked out.

Taste and adjust the seasoning with salt and pepper.

Carve the chicken and serve with the optional gravy on the side.