Roast Chicken With Pan Sauce

1. 1

   Remove neck and giblets from chicken. Transfer neck to medium roasting pan; discard giblets. Pat dry with paper towels. Sprinkle cavity with half of salt and pepper. Place lemon inside cavity. Arrange onion slices in center of roasting pan.

2. 2

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

3. 3

   Preheat oven to 425u00b0F. Sprinkle chicken with remaining salt and pepper. Roast 1 hour 15 minutes, rotating pan halfway. Raise temperature to 450u00b0F. Continue roasting until meat thermometer inserted into the thickest part of the breast registers 165u00b0F (20-30 minutes).

4. 4

   Transfer chicken and onion to platter. Discard chicken skin.

5. 5

   Place pan over high heat. Bring liquid in pan to a boil. Add 3/4 cup water. Return to a boil, scraping browned bits. Cook until reduced by one-third (5 minutes). Pour into cup or fat separator. Let sit until fat rises to surface (5 minutes). Discard fat. Serve sauce with chicken.

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   MyRecipes is working with

7. 7

   , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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* Per serving · 4 servings · Values may vary.