Though we enjoyed a fabulous meal of roast pork and vegetables with the Mister's parents, we had absolutely no turkey at all this weekend.
It feels wrong.
I did make a roast chicken on Friday night that almost makes up for that though. It was that good.
Heat oven to 425°.
Layer one sliced onion on roasting pan, cover with chunks of butter.
Rinse chicken under cold water, inside & out.
Pat it all dry.
Rub a bunch of butter on it, then season it with lots of salt and pepper, again inside & out.
Roll one lemon in your hands (or on your counter) to release its juices, pierce repeatedly.
Lightly crush 5-10 cloves of garlic under a fork.
Shove the lemon and garlic into chicken's cavity.
Bake for 20 minutes per pound or until a meat thermometer reads 180°, basting often.
I know, right? My measurements are so exact.
But I'm sure this would be delicious any way you make it. Try it and let me know!