Ingredients:

  • 1 Whole Chicken (approx. 3.5–4 lbs)
  • 2 tbsp Extra Virgin Olive Oil
  • 1.5 tbsp Flaky Sea Salt
  • 1 tsp Freshly Cracked Black Pepper
  • 1 Whole Lemon, halved
  • 1 Head of Garlic, sliced crosswise
  • 5 Sprigs of Fresh Rosemary or Thyme
  • 1 Large Yellow Onion, thickly sliced into rounds

Instructions:

  1. Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Note: This ensures the meat cooks evenly from edge to center.
  2. Preheat your oven to 400°F (200°C) and place the rack in the lower middle position.
  3. Use paper towels to aggressively pat the entire bird — including the cavity — until bone dry to ensure a crispy skin. You want the skin to feel like parchment paper.
  4. Stuff the lemon halves, sliced garlic head, and fresh herbs into the chicken cavity. Note: Don't over stuff; air needs to circulate slightly.
  5. Rub the extra virgin olive oil all over the skin and season generously with flaky sea salt and black pepper. Don't forget the underside and wings!
  6. Place the thick onion rounds in the center of a 12 inch cast iron skillet to act as a natural roasting rack.
  7. Set the chicken directly on top of the onions, breast side up.
  8. Roast in the preheated oven for 60 minutes. You will start to hear a vigorous sizzle around the 30 minute mark.
  9. Check the internal temperature at 60 minutes. It should reach 165°F (74°C) at the thickest part of the thigh without touching the bone.
  10. Remove from the oven and let the chicken rest in the skillet for 15 minutes before carving. This allows the juices to redistribute and the onions to finish soaking up the fat.