Roast Chicken

Made the roast chicken last night! Bought an organic chicken from Whole Foods - 4 lbs was the biggest they had and used a white onion because I am not sure exactly what a Spanish onion is. Cooked it for 1 1/2 hours and it was perfectly cooked. I almost skipped making the gravy which would have been a HUGE mistake. I'm not really a gravy person but am willing to try anything! I poured all the juice left in the bottom of the pan (wasn't really fat, more like juice) into a sauce pan and added a cup of chicken broth. Let it boil about 5 minutes to reduce it and then added the flour mixed with 2 T of pan sauce. Strained it and then tasted it - was awesome!! Guess that whole head of garlic did the trick. Served it with roasted new potatoes which I did not put with the chicken because I have learned it makes them soggy and I like crisp. Just quartered the red new potatoes, tossed in olive oil, salt and pepper and put in a pan where I could spread them out a bit. Cooked an hour beside the chicken. Also served with sugar snap peas with sesame. I agree with Ruth Lee that they don't need the sesame oil - are much better just by themselves. My husband said it was good which is high praise indeed from him! We poured the gravy on the chicken and the potatoes as well. Gravy made this good roasted chicken a really delicious roasted chicken! So in conclusion, DO NOT SKIP THE GRAVY!
- Lou Ann