This recipe is a staple in our house because it’s easy and healthy. The onions brown nicely in the drippings and are delicious alongside roasted chicken. Once I get the bird in the oven, I have enough time to play with my daughter and make a big kale salad.
Remove the chicken from the packaging, rinse and bring to room temperature. Preheat oven to 450 degrees.
In the meantime, cut the onions and peel the garlic cloves. Toss onion and garlic in a bowl with enough olive oil to coat. Season with salt, pepper and fresh herbs. Set aside.
Pat the chicken inside and out with paper towels until it is bone dry. Season generously with salt and pepper on all sides. Place in a large cast iron skillet (this one from Lodge is my favorite), breast side up. Add the onion mixture to the pan, arranging around the base of the chicken.
Slip into a hot oven, watch it brown and remove at 45-50 minutes. The juices should run clear when you cut into it.
Note: Use a large cast iron pan for this one! If you’re using an enameled dutch oven, it’s going to conduct less heat and cook slower.