This one never fails -- and it's super simple!
All you need is:
One Whole Uncut Chicken
Montreal Chicken Seasoning (We Use LaGrille by Club House,actually, any spice rub you like will do)
One Whole Onion Peeled
THATS IT.
1. Pour some of the seasoning into a small bowl.
2. Loosen the skin of the chicken, but do not remove (unless you want to!)
3. Put the seasoning in your hand and RUB it into the chicken, both under and on top of the skin. Don't forget the underside as well as the breast meat. The more seasoning you use, the yummier it will be! (If you don't like touching raw chicken, use rubber gloves.)
4. Place the whole, peeled onion in the cavity of the chicken. As the chicken cooks steam will be released and it will keep the breast meat tender. If the onion is too large, simply cut to fit.
Bake for 1.5 hours at 375 degrees.
ENJOY!
(We like to cook it right in the last 1.5 hours before shabbos, then turn the oven off right before shabbos begins. It keeps the meat warm very nicely.)
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