Lemon Chicken

SERVES 4 TO 6

1 (4- to 6-pound) whole chicken

Olive oil

Sea salt and freshly ground black pepper

2 medium sweet yellow onions, chopped

1 lemon, cut into 6 wedges

Fresh rosemary

Fresh thyme

Remove the chicken from the fridge and let it sit out for at least 30 minutes. Preheat the oven to 375ºF. Rub the chicken with olive oil and season with salt and pepper. Place the chicken in a Dutch oven (or an oven-safe pot with a lid). Spread the onions and lemon wedges around the chicken in the pot. Place in the oven, covered, and bake for about 90 minutes, or until the skin is crispy and a meat thermometer reads 165ºF when inserted into the thickest part of the chicken. Garnish with fresh rosemary and thyme.