The secret to moist and flavorful roasted or baked chicken is to stuff the chicken cavity with a whole onion. I got this little trick from a friend who baked several wonderful chickens for Thanksgiving one year with a whole apple stuffed inside each one. For a while, I did the same until one day (when I had no apples on hand) I stuffed a chicken with an entire onion. The flavor was so great I’ve been baking chicken the same way ever since. 

I like to use Rotisserie Chicken seasoning and bake the chicken uncovered so the skin is crispy. The apricot/peach preserves adds a sweet and savory surprise. You can omit it for everyday baked or roasted whole chicken or chicken part dishes.

Ingredients

• 1 whole chicken (5 to 5 ½ lb)
• 1 medium onion
• 1 tablespoon table salt
• 2 tablespoons softened butter
• 2-3 tablespoons Rotisserie Chicken seasoning
•  ½ cup peach or apricot preserves 

Directions

1. Heat oven to 375° F. Spray large baking dish with cooking spray. Rinse chicken inside and out with cold water, drain and pat dry with a kitchen cloth or paper towel(s).

2. Sprinkle salt inside the chicken cavity. Place chicken breast side up in pan. Stuff the chicken with the whole onion (leave the onion peel in tact). Using your hands, spread the butter over the breasts, wings, legs and thighs.

3. Sprinkle the Rotisserie Chicken seasoning liberally over the entire chicken.

4. Bake uncovered 1 hour. Brush chicken with preserves; bake 10 to 15 minutes longer. Discard onion. Let chicken stand 5 to 10 minutes before serving.