- 1 4-5 lb chicken, cleaned
- 1/2 sweet yellow onion, quartered
- 5 cloves of garlic
- Juice of one lemon
- Lemon pepper to taste
- Tarragon to taste
- Sea salt to taste
- Garlic powder to taste
Note: I didn't measure the seasonings but I sprinkled each spice generously all over the bird.
Preheat the oven to 275 degrees.
Clean chicken. Squeeze lemon juice into a small dish. Place onion, lemon halves & garlic inside the cavity. Rub lemon juice over the bird then sprinkle generous amounts of each seasoning all over the body.
Spray the chicken with olive oil cooking spray. Place chicken on a roasting tray in a roasting pan. Place the meat thermometer in the thigh of the bird making sure not to touch the bone.
Roast uncovered for 3 1/2 - 4 hours until the meat thermometer reads 180 degrees (or whatever your thermometer says for poultry). I start basting my bird after 2 hours and repeat every 1/2 an hour after that. My chicken turns out sticky and slightly crispy.
If you want extra crispy skin then don't baste for the last hour or turn the oven temperature up for the last 5-10 minutes - watch carefully so it doesn't burn. Remove from the oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!