This recipe is proof that there’s really nothing simpler, more delicious, or more comforting than a beautifully roasted chicken. While cooking a wholeanythingcan feel intimidating, this recipe is essentially foolproof. And it’s not just easy—it’s also delicious. We take it to the next level with lots of lemon and garlic and Auntie Nono's Everything Seasoning. Consider this roast chicken, a hunk of good baguette, and a simple salad your go-to date night dinner from now on.
Toss the lemons and garlic with 1 tablespoon Auntie Nono’s Everything Seasoning and 2 tablespoons butter or oil.
Stuff 2 of the garlic cloves and 2 of the lemon quarters in the cavity of the chicken. Place the rest in the bottom of a roasting pan.
Place a roasting rack (see tip below) on top of the lemon mixture, then place the chicken on the rack. Tie the legs together and tuck the wing tips underneath. Rub the remaining tablespoon of butter or oil on the chicken and sprinkle with the remaining Auntie Nono’s Everything Seasoning.
Roast in a preheated 425 degree oven for about 1 hour and 15 minutes, until the juices run clear or an instant-read thermometer inserted in the thigh reads 165 degrees. Transfer the chicken to a serving platter.
Transfer the roasted lemons, garlic, and any juices to a saucepan. Rinse the roasting pan with the wine, scraping any brown bits with a spatula, and add that to the saucepan as well. Place the saucepan over medium heat and add the stock and flour. Bring to a boil, whisking, until heated through. Season to taste with more Auntie Nono’s, add the parsley, and serve with the chicken. The roasted garlic can be smashed into the sauce, the lemons can be removed and discarded.
Recipe Note
If you don’t have a roasting rack, a thick slice of leftover bread makes a great makeshift rack. Discard the bread before making the sauce.
