LEMON HORNED CHICKEN
2 1/2 pounds of a whole chicken to bake
1/4 cup lemon juice
2 purple onions thick slices
2 teaspoons dry oregano
1 sliced yellow lemon
parsley to decorate
margarine for varnishing
Preheat the oven to 200º Celsius.
Rinse the chicken with cold water and dry it with kitchen paper towels.
In an oil-greased tray, place the chicken with the breast up.
Vernice chicken with margarine and lemon juice.
Sprinkle the chicken inside and out with oregano, salt (generously), and pepper.
Accommodate the onion slices around the chicken, and slices of lemon over the chicken.
Vernice lemon and onion with olive oil.
Bake the chicken for 1 hour and a quarter. It should be removed until the juices are clear and the chicken joints move easily.
Half-time baking the onions are turned around.
Take the chicken out of the oven and let rest covered with aluminum foil on a tray to cut, for 10 minutes.
Cut the chicken into pieces and serve decorated with chopped parsley and roasted onions.
If you want you can prepare a gravy (sauce):
you put the baking tray on the stove (or all the juices and pieces of chicken left to a pan) and add 1-2 tablespoons of flour. It blends quickly with a balloon whisk over medium fire. After cooking it for 2 minutes you add chicken broth (hot) little by little, like 2 cups.
It boils, deglazing the tray and scratching everything that’s stuck. It is allowed to reduce to medium fire about 5 minutes and season with salt and pepper. It goes through a Chinese sieve and served with chicken.