-
1
Make a brine with the water, kosher salt, and sugar.
-
2
Soak chicken in brine (refrigerated) for 2-4 hours.
-
3
Dry and trim excess skin from chicken.
-
4
Preheat oven to 375.
-
5
Combine onion, jalapeno or bell pepper, garlic and lemon in a bowl.
-
6
Loosely stuff chicken with onion mixture--do not overstuff! Discard any extra stuffing, or use it for another recipe.
-
7
Rub the outside of the chicken with butter.
-
8
Lay chicken on its side in a rack on a roasting pan. Pour 1-2 cups water in the bottom of the roasting pan (enough to completely cover the bottom of the pan without touching the chicken). You can use balled up aluminum foil to support the chicken if it doesn't want to cooperate.
-
9
Roast for approximately 20 minutes on one side, then turn it to its other side and roast another 20 minutes.
-
10
Turn chicken so it is breast side down and roast another 15 minutes.
-
11
Turn chicken so it is breast side up. Coat in butter again and sprinkle with kosher salt and pepper to taste. Continue roasting until juices run clear and thermometer inserted in thigh reads 165 degrees.
-
12
Side note: Obviously the larger the chicken, the longer the roasting time, but on average this usually takes about an hour and a half.
