Cathy's Oven Roasted Chicken
1 3-4 lb chicken
Salt and pepper
10-20 sprigs fresh thyme
3-4 garlic cloves
1 large onion, thickly sliced
Preheat oven to 400 degrees. Liberally salt and pepper the inside of the chicken. Place thyme, lemon, garlic and 1 slice of onion inside the chicken.
Place remaining onion slices in the bottom of a roasting pan, place chicken on top of the onion. Salt and pepper the outside of the chicken.
Place pan in the oven and roast chicken for 1- 1 1/2 hours until the breast registers 165 degrees or the thigh 180 degrees.
Remove from the oven and let rest about 15 minutes before slicing.
To make a whole meal add sliced fennel, sliced carrots or potatoes tossed with olive oil to the bottom of the pan and place the chicken on top. Bake as directed.
If the bottom of the roasting pan seems dry add a little broth or water to the pan. If the chicken is getting dry looking on top baste with some of the liquid in the bottom of the pan. PS: The drippings make great gravy!