Fall off the Bone Roast Chicken

Roast chicken is a staple meal in our house. I usually buy a few fryer chickens when we make our monthly trip to the meat market.  I make my turkey's about the same way I do my chickens.  Poultry can dry out real easily if you're not careful.  I don't like to use flavor injectors, so I have had to find other ways to get flavor into the chicken.  Because we are a family of six, I will make at least two of these at a time.

Here's what you'll need:
fryer chicken (whole)
1 tablespoon of butter, softened
1 medium sized yellow onion, cut into 1/8ths
1 garlic clove (one for each bird)
season salt
ground black pepper
a drizzling of EVOO

On the bottom of the pan, drizzle EVOO.  Arrange the onion on the bottom of the pan.  Lay the birds down on top of the onions.  Rub the bird's skin with the butter, season with season salt and black pepper.  Place on clove of garlic on top of the bird.

Cover the pan in aluminum foil, tightly!!! This is essential in locking in all that flavor and steam.  The birds are going to put off some juices, so there's no need to add stock or water to keep them from drying out.  You don't need to bast them, just let them do their magic.  Let them cook at 350 for about two hours.  Check in on them and when you notice the skin and meat breaking away from the bone, remove the foil and let them cook another half hour or so.  This will ensure they get a browning on their skin.