Making a roast chicken is deceptively simple. It's the ideal recipe for, say, a Sunday afternoon when you're lying on the couch watching TV, because it only takes about 10 minutes of actually doing stuff, and the rest of the time, you're letting the oven do the work. And, when it's done, you'll not only have a delicious roast chicken, but leftovers for the week.
What you'll need:
One chicken (duh). The one I have here is about 6 pounds.
Two medium-size yellow onions
Olive oil or butter
Take the Italian seasonings--you can usually find it in the store advertised as such, but it's essentially dried oregano, parsley, and some other stuff--and sprinkle it on the top of the chicken.
Do the same with the paprika, salt and pepper. It should look something like this.
Then, sprinkle the paprika, Italian seasonings, salt and pepper on the top. Place the onions in the bottom of the pan. Then, back into the oven for another 1 hour and 10-20 minutes. Beer time!
Before that time is up, the little plastic thingy may pop up; ignore it. You want the top of the chicken to have a nice golden brown color, like the photo at the top. When the chicken has that nice color, take it out of the oven, and fish out the onions. They'll have cooked nicely in all the tasty chicken fat, and are a real treat.