1 5 to 7poundnatural or organic whole chickenrinsed and patted dry
about a tbsp of kosher salt
olive oil(enough to coat the skin of the chicken)
1lemoncut into wedges
one-half of a yellow or white onioncut into wedges
a few sprigs of rosemary or thyme
Heat oven to 375 degrees.
Rub chicken all over with olive oil, garlic powder, salt and pepper, including the cavity.
Stuff the cavity with the lemon, onion and herb sprigs.
Place chicken in a roasting pan and leave out of refrigeration for 30 minutes, allowing the chicken to become closer to room temperature.
Place chicken in the oven, and roast for one hour, until skin is browned and crisp, and the juices run clear when chicken is pierced with a knife at the thigh. Alternately, you could use a probe thermometer and bring to 165 degrees.