This is my preferred method for roasting whole chickens for Sunday lunches and get-togethers. Fresh thyme makes all the difference.
My family loved this recipe. By far the best baked chicken I've ever had. - 29 Sep 2008
The onions were good, but the chicken was unremarkable. - 29 Sep 2008
I followed the recipe exactly and yet my chicken wasn't even close to being ready in the amount of time given. We had to cut it apart and continue cooking it, then broiling to get the skin brown. - 29 Sep 2008