Roasted Chicken

1 chicken (3-4 pounds) rinsed and patted dry inside and out

3 onions, sliced into wedges (you can also add celery, carrots, potatoes, or fennel)

Extra virgin olive oil

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 lemon, halved

1 bulb of garlic, separated into cloves

Fresh herbs if desired

Preheat the oven to 450 degrees.

Line the bottom of the pan with onions or whatever vegetables you prefer to use. 

Mix the salt and pepper together in a small bowl. Coat the chicken with a thin layer of olive oil making sure to massage it all over. Rub the salt and pepper mixture all over the chicken and inside the cavity. Fill the cavity with the lemons, garlic, and herbs if using. Transfer the chicken to the pan with the onions.Put the chicken in the oven and lower the temperature to 400 degrees. Roast for one hour. 


Insert an instant read thermometer into the meatiest part of the thigh. If the internal temperature is at least 165 degrees, the chicken is done. If not, roast the chicken for 5-10 more minutes until the internal temperature is 165 degrees.

Let the chicken rest for 15 minutes before carving. If desired, make a pan gravy by whisking 1 tablespoon of flour into the pan juices and cooking until thickened. Serve with salad, rice, or whatever you desire.