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1
Sprinkle 2 1/2 teaspoons salt and 1/2 teaspoon black pepper all over each chicken, including the cavity.
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2
Place a rack in a pan, put the chicken on top, and let sit for up to 24 hours, uncovered, in the refrigerator.
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3
(If youve brined the chicken, skip this step.
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4
Just sprinkle the bird with 1/2 teaspoon salt and 1/2 teaspoon black pepper and proceed with the rest of the recipe.)
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5
Preheat the oven to 425F.
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6
Set an oven rack to the middle position.
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7
Mix the mustard, oil, rosemary, and brown sugar together in a small bowl and brush all over the chicken and inside the cavity.
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8
Toss the onion with the vinegar and 1/2 teaspoon salt in a large roasting pan.
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9
Set a rack in the pan and the chicken breast side up on the rack.
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10
Roast the chicken until the breasts are nicely browned all over, about 35 minutes.
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11
Gently flip the chicken (I like using tongs to clutch the inside of the cavity and the side of the bird) and cook until an instant-read thermometer inserted into the thickest part of the thigh registers 165F to 170Fthis should take another 15 to 20 minutes.
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12
Transfer to a cutting board and let rest for 10 minutes, breast side up.
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13
Meanwhile, return the pan to the oven to finish browning the onions for 10 minutes.
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14
Carve the chicken, drizzle with any juices accumulated on the cutting board, and serve with the onions.
