Preparation / Directions:
Preheat oven to 400øF.
Peel and slice the onions. Place them in an ungreased roasting pan. Place the chicken, skin side up, over the onions. Brush the chicken skins with Kitchen Bouquet. Season to taste. Dot the chicken with butter.
Scrub and quarter the potatoes. Peel and chop the garlic. Place the potatoes and the garlic around the chicken. Add the bay leaf and the allspice. Cover the pan with aluminum foil, and roast for 15 minutes.
Uncover the roasting pan. Baste the chicken and the potatoes, and continue roasting until the potatoes are tender and the chicken is golden, 15 to 20 minutes.
Remove the chicken, the potatoes and the onions from the pan and keep them warm.
Pour off all but 3 tablespoons of the drippings. Heat a burner and place the roasting the pan over it. Add the flour and whisk until the mixture is golden, about 3 minutes. Add the broth, and continue cooking and stirring until sauce is smooth. Season to taste, and then let the sauce simmer for another 4 minutes.
Return the chicken to the pan and coat the pieces with the gravy. Serve the chicken with the potatoes and onions, and pass the remaining gravy.