Chicken with Lemon, Onion and Garlic

I cooked this dish when we were in Spain. I'm often stumped as to what to cook when I'm away and not in my own kitchen, but when we wandered around the large grocery store and came upon a perfect chicken, the problem was solved. We served this with cous-cous with broccoli, red bell pepper and some toasted almonds. Delicious!

Chicken with Lemon, Onion and Garlic
Serves 6

1 large chicken
6 garlic cloves
3 yellow onions
1 lemon
250 ml (1 cup) white wine
olive oil
salt
fresh coriander (or parsley, if you don't like coriander.)

Divide the chicken into serving portions. Rub them with some olive oil and salt the lightly. Slice the lemons thinly. Peel the onions and cut into wedges. Don't bother peeling the garlic - they'll steam inside their papery wrappers and turn wonderfully soft and flavorful.

Place onions, garlic and lemon with the wine in a large roasting pan and place the chicken pieces on top. Bake at 200°C for 45 minutes. The chicken should be cooked through now, but if you want some more color, raise the heat and bake for 10 more minutes until it's golden and a bit crispy. Top with fresh coriander upon serving.

Recipe in Swedish:
Kycklinggryta med lök, vitlök och citron