Roast Chicken With Onions And Parsley

1. 1

   Heat the oven to 500 degrees.

2. 2

   Combine the lemon juice, 1/2 cup parsley, garlic and some salt and pepper, and rub this mixture all over the chicken.

3. 3

   Put the chicken, breast side down, on a rack in a roasting pan and put the pan in the oven.

4. 4

   While it's roasting, melt the butter or heat the olive oil in a medium skillet or saucepan over medium heat, then add the onions; cook, stirring occasionally, until softened, 10 to 15 minutes.

5. 5

   Stir in the remaining parsley and the stock.

6. 6

   After the chicken has roasted for about 20 minutes, spoon some of the onion mixture over it, then turn the bird breast side up.

7. 7

   Top with more of the onion mixture, leaving some in the saucepan.

8. 8

   Baste again after 10 minutes; at this point the breast should be beginning to brown (if it isn't, roast a few more minutes).

9. 9

   Turn the heat down to 325 degrees, baste again, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees.

10. 10

    Total roasting time will be about an hour and a half.

11. 11

    Remove the chicken from the oven and let it rest for about 5 minutes.

12. 12

    Meanwhile, pour some or all of the pan juices into the saucepan with the remaining onion mixture and bring to a boil; reduce slightly if the mixture is thin.

13. 13

    Carve the chicken and serve with the sauce.

* Per serving · 4 servings · Values may vary.