1 4-to-5 lb roasting chicken
Kosher salt and freshly ground pepper
1 whole head garlic, cut in half crosswise
2 Spanish onions, peeled and thickly sliced
2 shallots, peeled and diced
6 carrots, peeled and quartered
3 turnips, peeled and quartered
1/2 cup dry white wine
1/2 cup chicken stock
1 tbs all purpose flour
Preheat the oven to 425 degrees.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters and place 2 quarters in the cavity along with the garlic. Brush the chicken with olive oil and sprinkle liberally with salt and pepper. Place the chicken in a roasting pan.
Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken. Spread the carrots, shallots, and turnips around the chicken as well.
Roast the chicken for about 1 hour, 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, leaving the lemons and vegetables in the pan. Cover the chicken with foil and allow to rest for 10 minutes while you prepare the sauce.
Place the pan on top of the stove over medium-high heat. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect on the platter under the chicken and taste for seasoning. Remove the lemons, carrots, and turnips. Serve the chicken with the sauce on the side.
Of Ina's many preparations for roast chicken, this one is, by far, the best. I'm sure there are many reasons why Ina and Jeffrey have been married happily for many years, but I'm just as certain that this chicken must be counted among them.