My simplest, easiest and most full-proof chicken recipe. The cast iron pot (dutch oven) turns into a "super oven" to seal in juices and cook the chicken quickly and efficiently.
Preheat oven to 400 degrees, F. Place chicken in a 5-7 quart cast iron dutch oven. Stuff onion quarters into the chicken cavity. Pour olive oil over chicken. Dust chicken with salt and pepper. Cover the dutch oven with the lid.
Bake for 1 1/2 hours at 400 degrees. After 1 1/2 hours, remove the top of the pot and bake for 10-15 minutes to brown the skin. Remove pot from oven (be careful, it's VERY hot) and place on heat safe trivet or wooden cutting board and let it cool.
Serve as is for an easy dinner, accompanied with a bagged salad and French bread from the store, or separate the meat from the bones, store and use in any fashion you'd like.