Roast Chicken

Ingredients:

1 Whole Chicken

Herbs, ~1 tablespoon each: Rosemary, Sage, Thyme

3-4 cloves garlic, chopped

3 tablespoons of butter

~1 teaspoon kosher salt

black pepper, a few grinds

Stuffing: 1 Whole Onion OR Tomato OR Lemon

1. Preheat oven to 425°F.
2. Take the chicken and rinse it off in the sink, including the inside, and pat dry. 
3. Place it in a pan with an edge, like a casserole dish.
4. Melt 3 tablespoons of butter
5. Mix the herbs, salt, black pepper and garlic into the melted butter.
6. Rub the chicken all over with the butter mixture
7. Peel the outside of an onion and chop in half, then stuff it inside the chicken. If you don't have an onion, you can sub in a tomato or a whole lemon. You need to put something in there to help conduct heat. 
8. Bake, uncovered, approximately 1 hour and 20 minutes, until internal temperature reaches a minimum of 74°C.

Non-Pro Pro-Tip: The first several chickens I roasted I kept accidentally cooking "upside-down" (that is, breast side down). When I finally "got it right," the breast meat was not as delicious and juicy! One thing that can be done if you want it to have a nice presentation is to cook it upside-down for most of the cooking and flip it near the end of the cooking. I'll just probably keep cooking them upside-down.