- Preheat oven to 425 degrees.
- Take the bag of mystery innards out of the chicken and wash it inside and out.
- Toss the onions with a little olive oil in a roasting pan. Place the chicken on top of the onions. Pat the outside of the chicken dry with paper towels, brush it with a little olive oil, and sprinkle with salt and pepper. Tuck the wing tips under the body of the chicken. Stuff the lemon quarters into indelicate regions of the chicken, and scatter the rest amidst the onions.
- Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to rest at room temperature for 15 minutes. (The onions will likely burn, but I promise you, they'll be delicious, and if you mop them up with some decent bread, you'll be very happy.)
Tonight, I made this with mashed potatoes, for which I think you may not need a recipe. (If you do, let me know, otherwise, just make mashed potatoes as you normally would.) I glopped in about a half cup of leftover pesto into the finished potatoes, just to liven them up a bit.
So there you have it...just about the most neutral dinner I know how to make. Look carefully at your wine pairings, though...you never know the troubles that could lie in your glass...