Basic Roast Chicken

From Clinton Kelly on The Chew -- it was a different style from the way I usually make it a much higher oven at 500 degrees --but it did produce a delicious moist chicken - next time I will tent it for the last 20 minutes or so.

• 1 3 - 3.5 pound whole chicken (wish bone removed)
• 1/4 cup olive oil or butter
• 1 lemon (halved, optional)
• 2 sprigs rosemary (optional)
• 1 red onion (quartered, optional)
• 1/4 cup parsley (chopped, to garnish, optional)
• Butcher's twine (12-inch length)

• Preheat the oven to 500ºF.
• Remove the chicken from the refrigerator and allow to come to room temperature, 30 minutes before roasting. Remove neck or giblet package if exists.
• Pat the inside and outside of the chicken dry with paper towels.
• Rub the chicken with either olive oil or butter and season very generously with salt and pepper. Stuff the cavity of the chicken with lemon, rosemary, and onion and tie the legs of the chicken together with butcher's twine to secure the stuffing.
• Place chicken on a large saute pan or baking sheet and roast in the oven for 45 minutes to 1 hour, until the internal temperature of the chicken reads 165ºF. Remove to a cutting board and allow to rest for at least 10 - 15 minutes. Carve and serve warm. Garnish with parsley.
• Tip: Use the leftover bones to make your very own chicken stock!