1 whole chicken
2-3 onions peeled and sliced in half
- Lay the halved onions in a roasting tin.
- Season the chicken with pepper, herbs or lemon stuffed under the skin or inside if you wish.
- Balance the chicken upside down, with the onions shoved under the sides to stop it toppling over.
- Roast according to its weight ie 20 minutes per lb/0.5 kg, plus another 20 minutes at 190C.
If you want crispy skin and a bit of colour, you could try turning the chicken right side up towards the end and whack the heat up for the last 10 minutes.