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Ingredients
- 1 None whole chicken (about 4 lbs)
- 8 small onions, halved
- 1 None lemon, sliced
- 1 bunch thyme, woody stems trimmed
- 3 cloves garlic, sliced
- 2 cups dry white wine
Method
- Place chicken in a baking dish. Tie legs together with kitchen string. Tuck wings under.
- Arrange onion, lemon, thyme and garlic around the chicken. Pour the wine over the chicken. Season to taste. Cover with plastic wrap. Refrigerate for 30 mins, turning once. Preheat the oven to 350°F.
- Bake chicken, basting occasionally with pan juices, for 1 hour 15 mins or until golden brown and the juices run clear when the thigh is pierced with a skewer. Cover with foil and let stand for 10-15 mins. Carve and serve with vegetables of choice.
