Mom's roasted chicken

[munch munch]... the dish came out great... [smackety smack...] so good... [drool smack chomp mmm...] recipe at 11...

Update: The recipe could not be simpler. Before you poo-poo it for containing ketchup, understand that this isn't some "cream of mushroom soup" thing-- you'll never know it has ketchup in it.

• Four to six chicken breast halves with bones and skin
  One onion, 1/4" dice
  1 1/2 C ketchup
  1/2 C water
  Seasoned salt (Lawry's, Tony Chachere's, etc.)
• Season the chicken liberally with the seasoned salt, making sure to get plenty under the skin. Mix the onion, ketchup, and water in a baking dish. Smear some of the ketchup mix all over the chicken, and place the chicken in the dish, bones down.
• Bake for 30 minutes at 350, then flip the chickens so the bones are up and bake for another 30 minutes.
• Serve with rice and a salad or steamed broccoli. I go through a lot of rice once I start mixing it with the sauce.

This is the simplest version of the recipe-- it works well with a basic marinara instead of the ketchup, and I sometimes add a few cloves of garlic, chilies, and celery.

As for the technique, I wonder about the meat up/meat down sequence-- I've made it the other way, starting with the bones up, and I think the result is a little different. As long as the skin is intact, the meat will not dry out if it's facing up for the second half hour. Mom disagrees-- she says do it meat up, then meat down. Hmmm...