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Brining poultry is an easy and relatively foolproof way to ensure you end up with a juicy, succulent bird.
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The brine is simple: mix 1/2 cup kosher salt and 2 tbsp.
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sugar in a gallon of water.
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I recommend lining a large pot or bucket with a plastic bag first, then adding the chicken, tying the bag to prevent any leaks.
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You can brine for as little as an hour to as long as overnight.
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In this case, I brined the chicken for about five hours.
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After removing the chicken from the brine, give it a thorough rinse and pat dry with paper towels.
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Rub the inside of the bird with salt and pepper.
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Next, slice a lemon in half and pierce the lemon with two whole cloves.
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Add the lemon to the cavity.
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Peel four cloves of garlic and add to the cavity as well.
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If you have fresh herbs on hand, they would make a great addition.
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Next, carefully slide your hand in between the skin of the chicken and the breast to create a pocket.
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Add a tablespoon of butter to each breast and massage the butter into the chicken.
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Use any remaining butter to rub over the top of the chicken.
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Generously season with salt and pepper.
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Finally, tie the legs of the chicken together using kitchen string or twine.
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Set aside.
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Meanwhile, thinly slice one large yellow onion and line the bottom of a roasting pan or glass baking dish with the slices.
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Gently position the chicken on top of the onion slices.
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Roast at 450 degrees for 50 minutes (3-4 lb.
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chicken) to 1 1/2 hours (5-6 lb.
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chicken) or until the juices run clear and the breast temperature measures 180 degrees.
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Let sit for 10-15 minutes before serving.
