Buy the size whole chicken you need, I usually get a 4-5 lb chicken. In our house this serves four people, but not gonna lie, we also wish we had some more. Also buy your favorite loaf of crusty bread, as this recipe will give you a lot of delicious drippings for dipping. The drippings also go well with carrots and potatoes, if you want to roast a few under or next to the chicken.
2 T sun dried tomato paste
3 T softened butter
2 T Meat/Poultry Seasoning (I use Chef's Secret)
2 T Balsamic Vinegar
Whip It Good.
Cut a tomato, about 1/4" thick slices, set aside. The pictured tomato is an heirloom Sioux type.
Set oven to 400 degrees, for that crispy skin. Prep chicken in oven-safe pan. Pat it dry. Tuck half the whipped seasoning under the chicken skin at various places. Rub the rest of the seasoning on the outside of the skin and drop some in the cavity of the chicken. I bake my chicken breast-side up. Prop the chicken up on some veggies so that it drains slightly while roasting.* Place the sliced tomatoes on the top of the chicken. Salt and pepper the tomatoes and chicken generously, to your preference. Bake for around two hours. Baking time will depend on the size and composition of the chicken; check for doneness starting around the hour and a half mark. Look for juices running clear at the leg joint. A bit of char on the chicken and tomato will enhance the flavor, as long as the meat is still juicy. Once the chicken is roasted completely, let sit for a few minutes while you prep the veggies and set the table. Set drippings aside in a gravy boat for bread and veggies.
*Or you can simply tip the chicken a bit to drain some of the excess drippings, half-way through roasting. If you forget, don't stress. Forgetting won't ruin the dish, just cooks it differently.