¼ - ½ Cup Butter or Bacon Grease (I know it sounds gross, but honestly, you don't get the "bacon" flavor, and the grease locks in the moisture better than anything else I've ever tried.)
Salt
Pepper
Garlic Powder
1 Onion, Chopped
4-5 Cups Seasonal Various Vegetables (Carrots, Potatoes, Broccoli, Cauliflower, Turnips, even Beets)
Instructions
Preheat oven to 425 degrees.
Rub the chickens with Grease or Butter and sprinkle generously with Salt, then Pepper and Garlic Powder. (I have no idea if it works, but I feel like putting the salt on first allows the salt to preserve the moisture.)
Put the chickens UPSIDE DOWN on the cooking rack. Meaning Breast-Side-Down.
Cook 20 Minutes.
After 20 minutes, remove from oven and flip the birds over with tongs or chicken forks.
Reduce heat to 350.
Put birds back in oven, legs facing the back. Set timer for 25 minutes at a time and check temperature until the thigh hits at least 155, but preferably 160, depending on what you're comfortable with.
To get that final "brown" look, I occasionally turn the broiler on at the end for 2-3 minutes. You don't want to dry out the breasts, but you'll get that browned glow you're looking for.
Recipe by at https://www.thehungrydater.com/roast-chicken/