5 lb chicken
Juice of one lemon
2 cloves of garlic, minced
2-3 leaves of fresh basil, chopped (I used more cause I love basil)
1-2 tbsp olive oil
1/2 large onion, sliced into large chunks
4-5 garlic cloves
Place chicken in a roasting pan.Roast uncovered for 3 1/2 – 4 hours until the juices run clear. Baste after 2 hours, every half hour. I turned up the heat to 350 for the last 45 mins of cooking so the skin would crisp up. Let the chicken rest for at least 10 minutes before carving.