1 large roasting chicken, about 4-5 pounds (If you have a 3-4 lb chicken, reduce the cooking time!)
3 lemons, sliced in half
2 red onions, sliced into quarters
4 cloves fresh garlic, peeled
4 Tbsp Flying Olive Lemon, Garlic, Gremolata, or a Combination
Preheat the oven to 350 degrees F.
Pat chicken dry with paper towels. Place 2 lemon halves in the chicken cavity. Place the chien, onions, garlic, n lemons in the roasting pan and drizzle the Flying Olive Extra Virgin Olive Oils(s) of Choice over the chicken, lemons, garlic, and onions. Rub the olive oil into the chicken.
Place in the oven for at least 1 hour and 30 minutes. With an instant read thermometer, check that the chicken breast is at least 165 degrees, the thigh 165-175 degrees.
When done, remove from the oven and let rest under a loose foil tent for at least 10-15 minutes.
Delicious when served with roasted potatoes and veggies in season.
Submitted by Barb L.