Make sure your chicken is thawed completely. This can take awhile and is best done in the fridge. You will need to get it out of the freezer a day or two before you plan to use it.
Mix together all your seasonings. Rub them thoroughly all over the surface of the chicken. Lift the skin and using a spoon scoop some of the seasoning under the skin. Rub it around to spread the seasoning. This is especially helpful where the meat is thickest; in the breast area and thighs. It helps the seasoning to penetrate better.
Peel the onion, cut it in half and insert into the cavity of the chicken.
Place in a roasting pan. ( I place my chicken breast side down. Breast meat is most likely to dry out and having it on the bottom helps prevent that. ) It’s nice if your pan has a lid but if it doesn’t, you can cover it with foil and that will do the same job.
Put in the fridge overnight or 8 hrs. (I’ll be honest that I hardly ever do this step. It takes planning ahead which is not my strong point 🙂 Your chicken will turn out perfectly fine if you put it directly in the oven. Letting it sit for awhile helps the seasonings penetrate really well.)
