Serve with mashed potatoes and green vegetables. Now that's what I call Sunday Dinner.

1 whole roasting chicken
(about 5 lbs.), giblets reserved
salt and pepper
1 onion quartered
1 bay leaf, broken in half
1 1/2 Tbs. flour

1 whole roasting chicken 1 onion quartered 1 bay leaf, broken in half 1 1/2 Tbs. flour

Rinse chicken inside & out, pat it dry with paper towels.Sprinkle the chicken skin and cavity liberally with salt and pepper. Place as many pieces of onion as you can comfortably inside chicken.

The oven is preheated to 400 degrees F. Rub the outside of chicken with olive oil, and tie legs together with kitchen string, closing cavity with small skewers.

Place chicken breast side up in roasting pan, with a lid. Place a medium rack under the chicken. Roast chicken for 30 minutes, reduce heat to 350 degrees F, and continue to roast for 1 1/2 hours.

While chicken roasts, place giblets in a sauce pan with bay leaf; cover with 3 C. water. Bring to boil and simmer for 30 minutes. Keep broth to make gravy.

Remove chicken and the rack. Sprinkle flour over bottom of the roasting pan. Cook on stove top, adding broth and more store bought chicken broth as necessary. Stir till lightly thickened, about 3 to 5 minutes -- bubbling on low, over two burners if roasting pan is large.