(5 to 6 pound) whole chicken, patted dry
Salt and fresh ground pepper
1 onion, sliced
1/2 cup chicken broth or water
1 lemon, quartered
1 whole head garlic, halved crosswise
Small bunch fresh herbs, such as thyme, rosemary and sage
1Generously season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken uncovered for at least an hour and up to overnight Heat oven to 425° Fahrenheit (218° C). Scatter the onions over the bottom of a roasting pan and pour in broth (or water).Place the chicken, breast-side up, on top of the onions. Stuff the cavity with the halved garlic, lemon wedges, and herbs. Use kitchen twine to tie the legs together. (If you don’t have twine, leave the legs as they are.)
Lisa s Everyday Life