14-5lbWhole Chickenor turkey (cooking times will vary)
¼CButterGhee, or Olive Oil
Preheat the oven to 400 degrees.
Take your defrosted bird of choice and using a pair of kitchen shears or a serrated knife and cut along the sides of the backbone and remove it from the bird.
Make a small incision on the backside of the breast cartilage and then lay the bird down on a cutting board, opening the chicken. Gently push down along the middle of the breast line, breaking the breastbone to flatten the chicken, set aside.
Mix the remaining ingredients, Rub the chicken down with the mixture, making sure to coat all sides and underneath the skin. Place the chicken over the onions and lemons breast side up and let it rest about 15 minutes. (If you want your skin extra crispy, you can leave this in the fridge, uncovered overnight. Just bring it back to room temperature for about 30 minutes before continuing.)
Roast the chicken at 400 degrees for about 45 minutes to an hour, or until the thickest part reads 160 degrees with a meat thermometer. (If you are using a bigger bird, the time will vary if the bird starts to over-brown, reduce the heat to 375, lightly tent with foil and continue to cook in 10-minute increments until the internal temperature has reached 165.
Remove the chicken from the oven and let it rest. Remember, the temperature will increase another 10-15 degrees as it rests. Do not overcook the bird, or it can become dry.
Serve it along with some of your favorite sides or give some of these a try!
Roasting time will vary depending on the size of the bird.