PERFECT ROAST CHICKEN
Here’s a tender, juicy roaster with golden crispy skin from Aliso Viejo Golf Club in Orange County, California.

1 whole roasting chicken, giblets and neck removed
3 teaspoons vegetable oil or olive oil
1/2 onion, washed but unpeeled
1 bunch fresh parsley
1 teaspoon thyme
1 teaspoon sage
1 teaspoon oregano
1 teaspoon paprika
salt and pepper, to taste

Preheat oven to 350 degrees. Wash the chicken inside and out, then pat dry. Place breast side up in a roasting pan with a rack to catch the pan drippings. Rub about 1 tablespoon of oil on all surfaces of the chicken and insert the onion and parsley in the cavity. Tie the legs together with twine and tuck in the wings. Season the outside surfaces with thyme, sage, oregano, paprika, salt, and pepper. Roast for about 40 minutes and then baste the chicken with some of the drippings from the pan. Continue cooking, basting occasionally for another 30-40 minutes. The chicken is done when its internal temperature reaches 165 degrees. Remove from the oven and allow to rest 15 minutes before carving.

Yield: 4 servings.