Here's a personal recipe of mine that I make every chance I can when whole chicken, lemon, onions, and potatoes are on sale. When a whole chicken is 79 cents/pound, lemons (4 /$1), 2 pound bag of yellow onions (79 cents), 5 pound bag Russet potatoes (99 cents) at my local supermarket, this dish that serves 4-6 will cost about $6.23 and you only have 1 pan to clean!
*TIP- save the carcass and bones as this will be great for making homemade chicken stock!
1 (4 to 5-pound) roasting chicken
1 large yellow onion (or 2 medium), sliced
Good olive oil (it's for flavor but ordinary vegetable oil will do)
Kosher salt
Freshly ground black pepper
2 lemons, quartered
3 baking potatoes quartered
Preheat the oven to 425 degrees F.
Take the giblets out of the chicken and rinse the chicken inside and out. Remove any excess fat from the cavity opening (put the fat aside). Toss the onion and potatoes with a little oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels so that the skin will crisp up nicely), rub it with a little oil, and sprinkle with salt and pepper. Tuck the chicken fat between the skin and breast to help the white meat not dry out pushing it in with your fingers (I use the chicken fat rather than butter since it gives more chicken flavor but it can be omitted). Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, if cut too thin but the flavor is sweet and smoky and perfumes the chicken with the lemon)
Slice the chicken and place it, plus all the pan juices, over the onions and potatoes. Sprinkle with salt and serve warm.
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