1. Preheat oven to 500 degrees. Prepare chicken by rinsing thoroughly, then pat it dry completely. Lift the chicken skin at the neck of the bird and slide your fingers between the skin and the flesh on both sides of the chest to loosen the skin down to the legs.
2 Take care not to pierce the skin. In a small bowl, combine all seasonings. Lift the loose skin and pat a little seasoning on the meat of the chicken. Smooth chicken skin with your fingers. Then raise another section of skin and add more seasoning.
3 Repeat this process until the flesh of the chicken has been coated, leaving about 2 teaspoons seasoning outside the skin. Rub the chicken skin all with olive oil. Then sprinkle the remaining seasonings over oil.
4 Place the onion in the body cavity. Place the bird in a roasting pan and bake for 15 minutes. Reduce heat to 450 degrees F and bake an additional 30 minutes, or until juices run clear when the thigh is pierced.
A good, simple, roasted chicken can be just what you're craving on a cold winter's night. Here's how to roast a chicken, from master chef Marc Bauer, who teaches at the famed French Culinary Institute in New York.
5 Simple Steps To A Perfect Fennel Roasted Chicken
-- Fennel Roasted Chicken --
~ 1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
~ 1/3 cup extra virgin olive oil, or as needed
~ 2 bulbs fennel, trimmed and cut into 1/4 inch thick slices
~ Chopped fresh parsley leaves for garnish
~ Lemon wedges
~ Salt and freshly ground black pepper
(1) Heat oven to 400F. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel.
(2) Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper.
(3) Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
(4) Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered.
(5) Spoon some of the oil from bottom of pan over chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.