– 4 lb whole chicken – 2 yellow onion cut into large chunks – 2 tablespoon butter – 1 tablespoon ground poultry seasoning divided, or ¼ cup fresh – 1 tablespoon salt divided – 2 teaspoon pepper divided
Move your oven rack to the second lowest position to allow plenty of room for your roasting pan and set the oven temperature to 350 F.
Place the chicken on a large baking sheet, remove the giblets from the chicken, pick off any remaining feathers and dry chicken by patting with paper towels.
In a small bowl, melt butter and mix with garlic and seasonings.
Place the onion and any other aromatics you are using into the cavity of the chicken. Generously sprinkle with salt, pepper and seasonings.
Place some aromatics on the bottom of the roasting pan. Place chicken on top (breast side up), taking care to tuck the chicken wings so that they don't dry out.
Remove from the oven and allow to rest for a minimum of 10-15 minutes. If planning to make gravy, you can move it to a large, rimmed cutting board in order to remove the drippings from the bottom
If you have never done it before, this is a great chicken carving tutorial.
– BBQ: Rub the chicken with 2 tablespoons of your preferred barbecue seasoning blend (or my go to dry rub- 1 tablespoon paprika, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, ¼ teaspoon cayenne) and serve with extra Barbecue Sauce. – Italian Inspired: Season it with 1 tablespoon each of dried oregano, basil, thyme, and rosemary along with salt and pepper and use olive oil in place of butter.