Ingredients
Scale
- 1 5 – 6 lb. roasting chicken
- 1 large bunch of thyme
- 2 – 3 sprigs of rosemary
- 1 lemon, quartered
- 1 head of garlic, cut in half, crosswise
- 2 Tbsp. butter, melted
- 2 yellow onions, one quartered and the other sliced
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 425 degrees.
- Remove the chicken giblets and rinse the chicken inside and out.
- Pat the chicken dry.
- Place sliced onions in bottom of cast iron.
- Place the chicken on the onions.
- Stuff the cavity with herbs, lemon, garlic and onion.
- Brush the outside with melted butter and generously salt and pepper the skin.
- Roast the chicken for approximately 1 hour, until juices run clear and its internal temperature is 165.
- Remove to a platter and cover with foil until you’re ready to serve.
- Serve warm.