Who doesn’t love a good ol’ baked chicken for Sunday Supper.  Sorry, I was channeling my Grandfather there for a second.

1 whole defrosted chicken
Butter (or cooking spray works too)
Italian Seasoning sprinkle
1 medium onion

Prep your chicken for baking by removing all the stuff they put inside it, if there’s anything in there.  I don’t use any of this stuff, so I just toss it.  My Grandmother would die if she knew…

Dice your onion into large chunks and fill the cavity of the bird with onion.  You can add a dab of butter if you like, but it’s not required.  Spray your baking pan with cooking spray and place your onion stuffed bird in it.

Rub your bird with more butter, or spray with cooking spray, whatever floats your boat.  Sprinkle with herbs, cover and bake in a 350 degree oven for 45 minutes.  Remove lid and bake another 15-20 minutes until skin is crispy and brown.

Check internal breast temperature with a meat thermometer, or just slice it open to make sure it’s cooked all the way through.  Let rest about 10 minutes, then hack it to pieces and devour it while juice drips down your arm.  I mean… use a knife and fork and appropriate table manner. *Cough cough*

Use the drippings from your baked chicken as the liquid base with an envelope of poultry gravy.