Sea salt, sage, and onions season tender roasted chicken. Add roasted asparagus in the spring and a variety of tomatoes throughout the summer. In the fall and winter, roasted squash and potatoes make a perfect accompaniment.
Preheat oven to 425°F before roasting to ensure even cooking. If desired, rinse and pat dry chicken. Tuck wings under and tie legs together with kitchen twine. Brush oil over whole chicken; rub with sage, sea salt, and pepper. Place in heavy roasting pan and roast for 50 to 60 minutes, or until meat thermometer reaches an internal temperature of 165°F.
Add onions to roasting pan during last 10 minutes of roasting. Let stand 5 minutes before carving, meat temperature will rise as the chicken rests. Serve with any variety of roasted seasonal vegetables.
Kosher salt may be substituted for coarse sea salt.
Nutritional values may change if you choose to substitute another chicken product or any other ingredients. If substituting frozen chicken for this recipe, thaw before cooking.