Earl Grey Chicken

Make up a pot of earl grey tea. Let it cool a bit.

Rinse your chicken. Pat it dry. Put it in a roasting pan or Dutch oven (I used a Dutch oven).

Stuff the onion and garlic inside the chicken cavity. Toss some salt over it.

Now add the tea to the Dutch oven. Cover and place in a 375ºF oven and ignore for about an hour.

Uncover and baste. Cover again and ignore for about another hour.

Uncover and baste again. Cover and ignore for about 30 minutes.

Uncover and continue cooking for another 30 minutes. Try to find the energy to baste it a couple times. I know you’re worn out from ignoring the chicken but try to muster the energy to baste at least once.

Remove from the oven. Pull the garlic and onion out of the cavity.

Let stand for a little bit. (The bird, not the onion and garlic—you can discard those.)

Carve. Enjoy.

Tips and hints:
My chicken was a huge arsey chicken so when doing yours, plan for about 30 minutes per pound.
I know people say not to cover them but seriously buy a good Dutch oven and you never need to pay attention to a chicken or roast again.
You could go all crazy and add all kinds of stuff but WHY!