Roast Chicken for Jeffrey

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. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11x14) roasting pan. If the pan is too large, the onions will burn. Place the rest of the lemon quarters and the sliced onions in a large bowl and toss with 2 tbl of olive oil, 1 tsp salt and ¹⁄₂ tsp pepper. Pour the mixture around the chicken.

Roast the chicekn for 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, laeaving the lemons and onions in the pan. Cover the chicken with aluminum 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.

Carve the chicken onto the platter and spoon the onions and sauce over it. If the lemons are tender enough to eat, serve them, too. Sprinkle with salt and serve hot or warm.