Herb-Infused Onion Roasted Chicken

Ingredients

• Whole chicken (1 (about 4-5 pounds))
• Olive oil (1/4 cup)
• Salt (1 tablespoon, divided)
• Black pepper (1 teaspoon, freshly ground)
• Garlic (5 cloves, minced)
• Yellow onions (3 large, sliced)
• Fresh thyme (2 tablespoons, chopped)
• Fresh rosemary (2 tablespoons, chopped)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Rinse the chicken under cold water and pat it dry with paper towels, ensuring it's completely dry for a crispy skin.
3. Season the chicken generously inside and out with salt and freshly ground black pepper.
4. In a large roasting pan, arrange the sliced onions evenly across the bottom. Add the minced garlic, chopped rosemary, and thyme on top.
5. Drizzle the olive oil over the onion and herb mixture, and toss gently to coat the ingredients evenly.
6. Carefully place the seasoned chicken on top of the onion and herb bed in the roasting pan.
7. Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
8. Baste the chicken with the pan juices every 30 minutes to keep it moist and enhance the flavor.
9. Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. This resting period allows the juices to redistribute, ensuring each slice is juicy.
10. Serve the herb-infused onion roasted chicken with the caramelized onions and pan juices drizzled over for a delicious finish.