PROVENÇAL ROAST CHICKEN

2 1/2 tablespoons extra virgin olive oil
1 large red or yellow onion, peeled and sliced into 1/3-to-1/2-inch rings
1 whole chicken, 31/2 to 4 pounds, preferably organic or free-range
1 whole lemon
5 to 6 sprigs fresh thyme or rosemary
2 tablespoons PROVENÇAL SEA SALT

1. Preheat the oven to 425 F.

2. Drizzle the olive oil over the bottom of a large cast-iron skillet and
then arrange the onion rings on top.

3. Pat the chicken dry inside and outside. Prick the lemon all over with
the tip of a sharp paring knife and stuff the lemon and thyme or
rosemary sprigs inside the cavity of the chicken. Truss the legs of the
chicken together with kitchen twine. Place the chicken in the cast-iron
skillet, balancing it on top of the onion rings. Season the chicken all
over with the PROVENÇAL SEA SALT.

4. Roast the chicken in the hot oven for 30 minutes, then reduce the
temperature to 375 F. Continue roasting the chicken until the skin is
beautifully browned and an instant-read thermometer inserted into the
meaty part of the thigh registers 185 F., 20 to 30 minutes more.

5. Let the chicken rest for 7 to 10 minutes before carving into serving
portions. Be sure to spoon some of the caramelized onions over each
serving.

Serves 4

Written by Sarah Leah Chase