This technique for roasting a whole chicken allows for an even roast across the whole bird. Your breasts and thighs will be equally juicy and DELICIOUS
To your cleaned and patted dry chicken, cut along both sides of the backbone in order to release it from the rest of the bird.
Press the remaining left and right back parts of the chicken away from each other until the entire inside of the chicken is exposed. Pat the inside of the chicken dry, then drizzle with one tbsp of oil and 1 tbsp of seasoning. Massage well.
Flip the bird over and press down on the breasts in order to ensure the bird is laying flat. You may hear a crack.Drizzle the chicken with the rest of the oil and 2¾ tbsp of seasoning. Massage well
Separate the skin from the breasts and add the butter and remaining seasoning under the skin oft he breasts.
Take the thyme off the stem and sprinkle it over the chicken,
Place the onion slices in the cast iron skillet and place the chicken breast side up and legs flat.
At 375℉ bake your chicken for 1 hour and 15 minutes, basting every 15 minutes. If your chicken is larger, bake for 20 minutes per pound.
Remove from the oven and serve immediately with your favorite sides.