1 tbsp finely chopped fresh parsley, plus extra sprigs for cavity
1 small lemon, halved
1 small sweet onion, halved
Instructions
Preheat the oven to 450? F.
Rinse the chicken and pat the skin and cavity with paper towels so that it’s completely dry. Place the chicken in a medium-size baking dish or roasting pan, breast-side down.
Combine the salt, pepper, sage, and parsley in a small bowl, and rub the chicken with half of the mixture on the first side. Flip the chicken over and rub the remaining mixture on the other side (breast-side up) so that the whole outside of the bird is well covered with seasoning. Stuff the cavity of the chicken with 2-3 sprigs of parsley, lemon halves, and onion halves.
Place the chicken in the oven and roast, uncovered, for 1-1 ? hours, or until the skin is golden brown, crackly, and the internal temperature reads 165? F on a meat thermometer. My oven cooks the chicken perfectly in 1 hour and 25 minutes but every oven is different.
Remove the chicken and baste it in its pan drippings. Loosely tent it with foil and let it rest for 10-15 minutes in the pan.