Perfect Roast Chicken

Directions

1. 1
   Brining poultry is an easy and relatively foolproof way to ensure you end up with a juicy, succulent bird.
2. 2
   The brine is simple: mix 1/2 cup kosher salt and 2 tbsp.
3. 3
   sugar in a gallon of water.
4. 4
   I recommend lining a large pot or bucket with a plastic bag first, then adding the chicken, tying the bag to prevent any leaks.
5. 5
   You can brine for as little as an hour to as long as overnight.
6. 6
   In this case, I brined the chicken for about five hours.
7. 7
   After removing the chicken from the brine, give it a thorough rinse and pat dry with paper towels.
8. 8
   Rub the inside of the bird with salt and pepper.
9. 9
   Next, slice a lemon in half and pierce the lemon with two whole cloves.
10. 10
    Add the lemon to the cavity.
11. 11
    Peel four cloves of garlic and add to the cavity as well.
12. 12
    If you have fresh herbs on hand, they would make a great addition.
13. 13
    Next, carefully slide your hand in between the skin of the chicken and the breast to create a pocket.
14. 14
    Add a tablespoon of butter to each breast and massage the butter into the chicken.
15. 15
    Use any remaining butter to rub over the top of the chicken.
16. 16
    Generously season with salt and pepper.
17. 17
    Finally, tie the legs of the chicken together using kitchen string or twine.
18. 18
    Set aside.
19. 19
    Meanwhile, thinly slice one large yellow onion and line the bottom of a roasting pan or glass baking dish with the slices.
20. 20
    Gently position the chicken on top of the onion slices.
21. 21
    Roast at 450 degrees for 50 minutes (3-4 lb.
22. 22
    chicken) to 1 1/2 hours (5-6 lb.
23. 23
    chicken) or until the juices run clear and the breast temperature measures 180 degrees.
24. 24
    Let sit for 10-15 minutes before serving.