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1
Preheat oven to 325F.
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2
Make sure the giblets and neck are removed from the chickens cavity before starting.
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3
On a cutting board have the chicken breast down.
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4
With meat cutters or a sharp knife cut the chicken length wise threw the ribcage.
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5
You should now be able to flatten out the whole chicken.
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6
In a strainer pour half the vinegar over the skin of the chicken.
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7
then pour the remainder of the vinegar over the interior of the chicken.
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8
Rinse the chicken in COLD water.
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9
Pat dry.
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10
Put the chicken aside.
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11
In a food processor.
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12
grate the onion then mix in the salt, black pepper and thyme.
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13
In a roasting pan place the chicken breast side down.
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14
Spoon about 1/3 of the onion mixture onto the under side of the chicken and spread it out evenly.
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15
Turn the chicken over.
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16
Lift the skin of the chicken and spoon in the remainder of the onion mixture.
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17
again try to even out the onion distribution as much as possible.
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18
Pour some water in the base of the roasting pan to prevent the chicken from drying.
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19
(you may add more later if you feel the chicken needs it).
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20
Place the chicken in the oven for 90 minutes or until golden brown all over and the juices run clear.
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21
Once the chicken is cooked all the way through allow it to rest for 15 minutes before serving.
