Season inside of chicken with salt and pepper and place garlic, onion and lemon inside chicken. Place chicken breast side up in roasting pan and rub skin with oil. Salt and pepper outside of chicken generously. Pour 4 cups of water into roasting pan. Do not cover roasting pan.

Roast chicken for 1 1/2 hours at 425°F, basting every 30 minutes. Add more water during roasting time as needed if water evaporates too quickly.

Serve with hot pasta or rice.

Variation: Can add a can of cream of mushroom soup during last 30 minutes and/or stuff chicken prior to roasting with Stove-Top cornbread stuffing.

Submitted by: Stephanie Panousis