Baked Chicken with Onion Gravy

Ingredients:

• 3-4 bone in skin on chicken breasts
• 2 onions, sliced
• 1 lemon, quartered
• 1 head of garlic, cut in half crosswise
• sprigs of rosemary and thyme (optional)
• olive oil
• Salt & Pepper
• 2 Tbs butter
• 2 Tbs flour (I used Gluten Free)
• 1 cup chicken stock
• 1/2 cup white wine
• 2 Tbs butter
• Mashed potatoes

Preheat the oven to 400f.

Spray a 9×13 pyrex or baking dish. Slice up the onion, cut the garlic and quarter the lemon. Place all in a bowl and toss with olive oil. Add salt, pepper then toss. Pour the onion mixture into the baking dish making sure the lemons are equally distributed. You could add fresh rosemary sprigs and thyme but I didn’t have any on hand. Set aside.

Pat the chicken breasts dry and place on top of the onions. Pour olive oil on top and top with salt and pepper. Bake for about 40-50 minutes or until the meat thermometer registers 165 degrees.

Take the chicken out and let it rest on a cutting board while you make the mashed potatoes and the onion gravy.

Strain all of the onions and save all of the cooking liquid and chicken juices into a small pan. Smash the lemons to make sure you get all of their juice and pick out all of the roasted garlic papers. If you don’t want all of that garlic in it, you can take it out.

In the small pan melt 2 Tbs butter and add the flour, making a roux. Whisk and stir to cook out the flour taste for 2 minutes. Once that begins to brown and get fragrant, but not burn, add in the strained cooking liquid, chicken stock and white wine. Stir until thickened. Add in your onions and stir to warm them up. Off of the heat, add the final 2 Tbs of butter to give it a silky texture.

Prepare your mashed potatoes and slice up the chicken breasts.

Serve the chicken over the mashed potatoes with the gravy on top. You could serve Parmesan Green Beans, Gail’s Brussels Sprouts or Strawberry Fields Salad alongside.

This recipe was adapted from the Barefoot Contessa’s Prefect Roast Chicken (Updated). Visit barefootcontessa.com for lots of her fabulous recipes. papers