3-4 Pound Whole Roasting Chicken
1/2 Large Lemon, cut into quarters
1 Small Yellow Onion, peeled and quartered
3 Whole Garlic Cloves, peeled
2 Tablespoons Softened Butter or Margarine
1 teaspoon Salt
1/2 teaspoon Freshly Cracked Black Pepper
1/2 teaspoon Poultry Seasoning
Chopped Parsley (garnish)
1. Preheat oven to 350 degrees (F).
2. Remove the internal organs and neck from the cavity of the chicken. Thoroughly rinse with cold water and then pat dry with paper towels.
3. Place the chicken breast side up in a large roasting pan atop a rack. The rack will prevent the bottom from sticking and burning as well as ensure air circulation around the bird for even cooking. I also like to ben the wing tips around to tuck under the legs; this makes a nicer presentation and also prevents the tips from burning.
4. Place the onion, lemon and garlic into the cavity of the bird. I like to alternate the ingredients to make sure they are spread throughout; this might not really be necessary, but I just like to evenly distribute.
5. Using your index finger, create a small hole between the skin and the breast meat from the bottom of the chicken. Making small side-to-side motions, create a pocket. Take 1/2 Tablespoon of butter and rub under the skin of each breast. Use the remaining Tablespoon of butter to coat the exterior of the chicken.
6. Sprinkle the skin with salt, pepper, and poultry seasoning. Make sure to evenly coat over the entire skin.
7. Loosely tent with aluminum foil and place in a preheated oven. Cook for 2 hours. After 2 hours, remove the aluminum foil and allow to brown for an additional hour. If the skin starts to become too dark, re-tent with foil and continue to cook. Total cooking time will be 3 hours.
8. Remove from the oven and allow to stand at room temperature, tented with foil, for 15 minutes.
9. Slice and serve!