Roasted Onions

I thought that in Roasting A Simple Art I had roasted almost everything. Well, the other night I pulled some smallish onions--about two inches in diameter--from the garden. After cleaning and trimming, I put them around a chicken that I was roasting--my easy stand-by--slicked them with olive oil and roasted for forty-five minutes turning every ten minutes or so until they were a uniform dark brown. They were sensational.
To roast onions alone, choose a pan large enough to hold them in a single layer without touching. Use two tablespoons of oil for each four onions. Moe oil is needed to replace the chicken fat. Enjoy.