Method
Pat the chicken dry. Season inside and out with salt and pepper; refrigerate uncovered for several hours if time permits.
Heat the oven to 425°F. Rub the chicken with oil or butter and fill the cavity loosely with lemon, garlic, and herbs. Tie the legs and place over the onion wedges.
Roast until deeply browned and the thickest part of the breast and thigh reach a safe doneness, about 65–85 minutes depending on size.
Rest for 15 minutes before carving. Spoon defatted pan juices over the meat.
Notes
Use a thermometer rather than relying only on time; avoid touching bone when checking.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- After service, use the roasted carcass as the bone component for Roasted Chicken Stock.
- Roast Sheet-Pan Roasted Vegetables as a practical side dish.