1 Small Onion, Sliced
1 (3 Pound) Whole Chicken, Cut In Half, Backbone Removed (will Work For Cornish Hens As Well.)
Kosher Salt As Needed
2 Tablespoons Greek Seasoning
4 Tablespoons Chopped Fresh Rosemary
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
Spread onion slices in a single layer on the bottom of a baking dish.
Season chicken with salt and herb mixture. Rub into both sides.
Place chicken halves, skin-side down, over onion rings.
Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Serve with herb roasted fingerling Yukon potatoes, Spinach and Strawberry Salad with vinaigrette, and garlic crostini.