1 4-7 pound chicken, whole
1 peeled onion, whole, or cut in half
olive oil
salt, pepper, and paprika
Technique #1. Preheat the oven to 375˚.
- Place the roasting pan you’ll be using, with nothing in it, in the preheated oven while you prepare the bird for cooking. Remove the giblets from the cavity of the bird. Put the onion in the cavity, and lightly oil the bird’s skin. Sprinkle on salt, pepper, and paprika.
- CAREFULLY remove the heated pan from the oven, and place the bird in the pan. CAREFULLY put the chicken in the oven, and cook it for 15-20 minutes per pound, or until the bird is cooked through. The internal temperature of the chicken (check the temperature with an instant-read thermometer, at the thigh) should be 170°
Technique #2. Preheat the oven to 375˚.
- Place a cast iron skillet, with nothing in it, and large enough to hold the chicken, into the preheated oven while you prepare the bird for cooking. Remove the giblets from the cavity of the bird. Put the onion in the cavity, and lightly oil the birds skin. Sprinkle on salt, pepper, and paprika.
- CAREFULLY remove the heated pan from the oven, and place the bird in the pan. CAREFULLY put the chicken in the oven, and cook it for 15-20 minutes per pound, or until the bird is cooked through. The internal temperature of the chicken (check the temperature with an instant-read thermometer, at the thigh) should be 170°
When the chicken is cooked, remove it from the oven, and let it sit for 5-10 minutes, for the juices to settle.
Makes 6-8 servings
NOTES:
- Additional seasonings: before cooking, you can sprinkle on garlic and/or onion powder, as well as adobo seasoning
- In addition to an onion in the cavity, you can also put in a cut-up lemon
