1wholechicken,washed and patted dry with paper towel
1largeonion,halved, one half left intact and the other half sliced
Preheat your oven to 400 degrees.
Add the water and the sliced onions to the bottom of a roasting pan.
Coat the entire chicken with the salt and pepper – top and bottom.
Sprinkle the sage into the cavity of the chicken and place the half, unsliced onion in there as well.
Place the chicken, breast side up, on the bed of onions in the roasting pan.
Cover with foil and bake for 1 hour.
Remove the foil, and return to oven for 1 hour at a reduced temperature of 350 degrees.
Halfway through, remove the roasting pan from the oven and spoon the water/chicken drippings over the top of the chicken. Basically, moisten the entire chicken surface using a basting method. Return to oven for the remaining 30 minutes.
Once done, turn off the heat, and allow the chicken to rest in the oven for 15 minutes.
Slice and serve immediately, or allow to cool to room temperature for using in sandwiches or other chicken dishes.
This chicken can easily be shredded if you need shredded chicken for another recipe. Also, instead of sage, try traditional Newfoundland Savoury if you can find some – so delicious!