Classic Roast Chicken II

• 1 (4 1/2-5 lb) whole chickens
• extra virgin olive oil, for coating
• kosher salt
• fresh ground black pepper
• 12 small yellow onion, cut into chunks
• 4 -5 fresh flat-leaf parsley sprigs
• 4 large fresh thyme sprigs

1. If the giblets and neck are in the chicken cavity, remove them and discard.
2. Remove and discard any pockets of fat from the cavity.
3. Rinse the chicken and pat dry with paper towels.
4. Brush or rub the chicken all over with olive oil, and season inside and out with salt and pepper.
5. Place the onion, parsley, and thyme in the cavity.
6. Tuck the wing tips under the back.
7. Tie the legs together with kitchen string.
8. Oil a v-shaped roasting rack and place it in a roasting pan just large enough to hold the chicken.
9. Place the chicken on the rack and allow it to stand at room temperature for 30 minutes.
10. Position an oven rack in the lower third of the oven and preheat to 500 degrees.
11. Roast the chicken until a thermometer inserted into the thickest part of a thigh away from the bone registers 170-175 degrees, 50-60 minutes.
12. Remove the pan from the oven.
13. Slip the handle of a wooden spoon or a pair of tongs in the chicken cavity and carefully tip the bird, draining the liquid from the cavity into the pan.
14. Transfer the chicken to a platter or carving board, remove the string and tent with foil.
15. Let rest for 10-15 minutes.
16. Discard contents of the cavity, then carve the chicken and serve.

whole chickens, extra virgin olive oil, kosher salt, fresh ground black pepper, yellow onion, flatleaf, thyme

Taken from www.food.com/recipe/classic-roast-chicken-ii-512360 (may not work)