Roast Lemon Chicken

Happy sunday, let's roast the chicken, Lemon zest placed in the cavity of the chicken permeate the meat as it cooks and give a subtle Mediterranean accent to the pan juices.

INGREDIENTS
1 chicken (3 to 3 ½ pounds)
Salt to taste
Fresh-ground black pepper
4-3 inch-long strips lemon zest
1 small onion, quartered
1 tbsp olive oil
1 tbsp plus ¼ tsp lemon juice
½ cup water

DIRECTIONS
1. Heat the oven to 425°. Rub the cavity of the chicken with the dried rosemary, ¼ tsp salt, and ¼ tsp pepper and then stuff with the strips of lemon zest and the quartered onion. Twist the wings behind the back of the chicken and tie the legs together. Put the chicken, breast-side up, in a roasting pan. Coat the chicken with the oil and sprinkle it with ¼ tsp of salt, ¼ tsp of pepper, and the 1 tbsp lemon juice.

2. Roast the chicken until it is just done, 50 to 60 minutes. Transfer the chicken to a plate and leave to rest in a warm spot for about 10 minutes.

3. Meanwhile, pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately ¼ cup, its about 4 minutes. Add any accumulated juices from the chicken along with the remaining ¼ tsp lemon juice and a pinch each of salt and pepper. Serve the chicken with the pan juices.