A flavorful roast chicken recipe with a delightful herb blend and a bed of caramelized onions.
Preheat your oven to 450°F (232°C).
Preheating ensures even cooking and a crispy skin.
Slice the onions into thick rings and arrange them on the rack of a broiler pan.
The onions will caramelize and add a sweet flavor to the chicken.
Rinse the chicken under cold water, pat it dry, and place it breast side down on the onion bed.
Drying the chicken helps achieve a crispy skin.
Brush the chicken with olive oil and sprinkle with salt, pepper, thyme, and rosemary.
Ensure even coverage of the seasoning for consistent flavor.
Roast the chicken in the oven for 30 minutes.
Roasting breast side down helps keep the breast meat juicy.
Reduce the oven temperature to 400°F (204°C), flip the chicken breast side up, and continue roasting for another 45 minutes or until fully cooked.
Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (74°C).
Let the chicken rest for 10 minutes before carving.
Resting allows the juices to redistribute, ensuring moist meat.
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