This is absolutely delicious – and SO very easy to do!
Wash a fresh or thawed roasting chicken and remove giblets if there are any inside. Blot the chicken dry. Slice an onion and and place it in a cast iron dutch oven or skillet. Put the chicken on top of the onion (it cooks quicker in the dutch oven due to being down in the pot).
Melt about 1/2 stick of butter and add seasonings to it – I like roasted garlic, lemon thyme, about a half of a squeezed lemon (you can put the leftover lemon rine in the cavity of the chicken), salt and pepper and a little bit of chili powder. (Rosemary or sage is also good). Rub or pour this over the chicken, covering well. Then I sprinkle a little smoked paprika on top.
Bake 15 minutes at 475, then reduce to 350 and bake for approx 20 minutes per pound. Bake uncovered unless it starts to get too brown – in that case top with foil or a lid cocked to the side.
Chicken is done when internal temp registers 180.
Let it rest about 10 minutes and serve.
By the way – save the drippings and make gravy or for chicken broth to can or freeze.
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