1 large free-range chicken
1 lemon, pierced several times
Olive oil
1/2 lemon, juice only
1 glass white wine
1 cup chicken stock
DIRECTIONS
1. For the chicken: Preheat the oven to 425F.
2. Stuff the chicken with the lemon. Rub olive oil into the skin and season with salt and pepper, and squeeze the remaining lemon half over the bird.
3. Roast in the oven, turning down the heat to 350F after 20 minutes. Cook until the juices run clear (about an hour) when the leg of the bird is pierced with the tip of a knife.
4. Remove the chicken from the roasting tin and keep warm while you make the gravy. Spoon off some of the fat from the roasting tin, then put it over a medium heat. Pour in the wine and allow to bubble up, then add the chicken stock. Bring to the boil, then season.
2. Stuff the chicken with the lemon. Rub olive oil into the skin and season with salt and pepper, and squeeze the remaining lemon half over the bird.
3. Roast in the oven, turning down the heat to 350F after 20 minutes. Cook until the juices run clear (about an hour) when the leg of the bird is pierced with the tip of a knife.
4. Remove the chicken from the roasting tin and keep warm while you make the gravy. Spoon off some of the fat from the roasting tin, then put it over a medium heat. Pour in the wine and allow to bubble up, then add the chicken stock. Bring to the boil, then season.
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