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Preheat oven to 425°F
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Ensure chicken is thawed all the way through and remove gizzards. Place chicken in roasting pan breast side up. Set aside gizzards for broth, toss them, or roast them in the pan for a doggie treat.
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Mix butter (or oil) with garlic powder, thyme, rosemary, oregano, pepper and sea salt.
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Liberally rub mixture all over and under the skin of the chicken.
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Cut lemon and onion into eighths, and flatten garlic cloves to release juices. Place half of the pieces in the chicken (or as many as you can up to a half), and the other pieces in the roasting pan around the chicken.
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Place roasting pan in oven, and cook at 425° for 15 minutes (to crisp up the skin!)
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Continue cooking at 375° for as long as is recommended. 20 minutes per pound + 15 minutes extra. There is a handy guide here: http://www.helpwithcooking.com/cooking-poultry/roast-chicken.html. For example, this chicken was 7.5lbs, so it took 2hrs and 45mins.
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Remove from the oven and let sit for about 10 minutes before carving.
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Enjoy!!! Serve with Mashed Sweet Potatoes and other delicious veggies