Roasted Chicken with Melted Onions

This recipe is so simple and so tasty it's absolutely elegant. Onions are cooked in chicken drippings until they're mild, melted, savory, and sweet. Then the melted onions are served with the chicken--a combination so good I was making embarrassing audible groans and moans when I ate it. This meal tastes like it could come from Communal or Founding Farmers. Seriously.

Ingredients:
1 whole chicken (any size)
2 sweet onions
kosher salt

Instructions:
1. Chop onions in big, wide chunks. Place in the bottom of a heavy roaster (preferably one with a lid).
2. Prep the bird--remove gizzards, liver, anything else in the cavity and rinse well. Pat dry. And salt generously. It's going to be a little more salt than you think you need.
3. Place chicken atop the bed of onions and add 1/2 C of water to the roasting pan.
4. Cook the chicken. There are many ways to cook a chicken, but this is how I do it:
I start it at 400 degrees for about 20 minutes, just to get it going. Then I decrease the temp to 325 until the internal temperature is 155.
Then I uncover it, turn on the broiler and let it go for about 3-5 minutes until the skin is crispy.
Then I take it out and let it rest on a plate under loose aluminum foil for 30 minutes. The chicken temp usually jumps up 10 to 20 degrees during the rest period. This will put you well within the safe zone of 160-165. You may like your way better. I'm cool with that.
5. After removing chicken from roasting pan, access the amount of liquid you've got in the pan. I had a lot of liquid for my last batch, so I drained most of it off (and saved it for stock) so my onions are still moist. If your liquid is low, add some. The onions should be wet but not swimming in juices.
6. Cook the onions in your roasting pan over the stovetop while your chicken rests.
7. Carve the chicken and serve with melted onions on top.

Different Blueberry Muffins

Meg posted an awesome blueberry recipe a couple of months ago. It looked fab, but I didn't have all of the ingredients. One of my very favorite recipe blogs, Smitten Kitchen, had a super fab-looking blueberry muffin recipe, too. They are tangy and a bit lemony (I didn't have a lemon for zest, so I ended up using lemon extract) and yum.