It's 90 degrees and much too hot to roast a chicken in the oven-- so get out your soup pot.
On high heat throw a rinsed whole
Chicken-- a fryer not a roaster-- in the soup pot. It will squeak and sizzle. Let it for about 4-5 minutes. Then, turn it over with a fork and again, let it sizzle for 4-5 minutes. Lots of salt; pepper if you wish.
Throw in a cut up onion-- or two. Turn the chicken a couple of times to let all sides get browned/ charred. Then, turn down the heat to medium high and cock the cover on the pot and let the chicken cook for twenty minutes. Turn chicken over and let cook another twenty minutes or until meat falls off the bone.
It's easy and can be eaten warm or room temperature.