Oven Roasted Chicken

Remove your chicken from the packaging. Take out the neck or any other organs that have been stuffed inside.

Using sharp kitchen shears and cutting board, turn your chicken over so that you are holding it by the spine. Cut along the side of the spine vertically, until you get to the top on both sides. Sometimes it is hard to get through the upper neck bones. I like to use a knife or heavy pressure with my hands to break those upper bones. Once you've completed this step you should be able to lay your bird flat open in your cast iron skillet. The breast should be face up. Pat the chicken's skin dry with a paper towel.

Drizzle your olive oil all over your chicken. Even the underside needs to be seasoned and oiled.

Add all of your spices and herbs and garlic next. Spread them evenly over your chicken. Pat everything down with your hand so that all of the spices stick to the skin.

Chop your onions and cut your lemons in half. Place the onions and lemons under and all around the chicken.

Cover with foil and place in the oven for 35 minutes.

Remove your chicken from the oven, baste your chicken skin with the melted butter. You will also want to use some of the rendered fat from the chicken juice baste with. If you are cooking vegetables, add your vegetables at this time around the skillet.

Place your chicken back in the oven uncovered for the last 15 minutes of cooking. Your chicken should brown up nicely.

Use a thermometer to make sure your chicken is fully cooked. The internal temperature (not hitting the bone) should reach 165° f. * Check the temperature around the thigh area. If you need more time, cover and check it every 10 minutes.

Once your Chicken is fully cooked remove from the oven and baste it one more time with it's juices and squeeze some lemon juice from your final lemon on top of the chicken. Enjoy!