have chicken, will travel.

sometimes the only thing that will do is a perfectly roast chicken.  i made this for dinner tonight at a friend’s house & it hit the spot.

simple roast chicken (serves 8)
adapted from ina garten
1 roasting chicken, 5 – 6 lbs
kosher salt
freshly ground black pepper
1 large bunch fresh thyme, plus additional sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 T (1/4 stick) butter, melted
1 large yellow onion, thickly sliced

preheat the oven to 425 degrees.
remove the chicken giblets & rinse the chicken inside and out & pat the outside dry.  liberally salt & pepper the inside of the chicken.  stuff the cavity with the bunch of thyme, lemon & garlic.  brush the outside of the chicken with the butter & sprinkle again with salt &pepper.  tie the legs together with kitchen string.  place the onions in a roasting pan & place the chicken on top.

roast the chicken for 1-1/2 hours, or until the juices run clear when you cut between a leg & thigh.  remove the chicken and onions to a platter & loosely cover with aluminum foil for about 20 minutes.  slice the chicken onto a platter and serve it with the onions.