Season the outside of the chicken with garlic powder, pepper, and paprika. Season the inside with the same or place half an onion or lemon inside. Preheat the oven to 450° before you put in the chicken. After half an hour, reduce heat to 350°.
Glenda’s
Secrets of Success
- A roaster is much more flavorful than a fryer, which can be a little tough.
- Use the upside-down method to crisp the skin on all sides and self-baste the breast. Place the chicken on a rack or atop a mixture of chopped (into large chunks) onions, potatoes, and carrots in the bottom of the pan. They will cook and pick up the chicken flavor from the drippings, but may be too mushy to eat, depending on your tastes.
“What is patriotism but a love of food one ate as a child?”
Lin Yutang
Cooking with the Claremons 
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