Preheat the oven to 500 degrees F. (Yes, 500 degrees. Trust me!)

Place onion, apple, and water into a microwave-safe bowl. (I like using these measuring cups.) Microwave on high for 5 minutes.

Meanwhile, remove the giblets from the chicken.

Place the chicken on a rack inside a roasting pan, and liberally brush the chicken with canola oil.

Fold a length of aluminum foil into a triangle shape, and mold the foil to the chicken breast (with the tip of the triangle pointing toward the legs).

Carefully remove the foil and brush the "<g class="gr_ gr_200 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling ins-del" id="200" data-gr-id="200">down side</g>" of the foil with canola oil. Set the foil triangle aside, being sure to keep the shape.

When the microwave is done, use tongs to carefully place the onion and apple inside the chicken's cavity.

Sprinkle the ranch packet over the entire surface of the chicken.

Place the chicken in the hot oven and cook at 500 degrees for 20 minutes.

After 20 minutes, remove the chicken from the oven. Turn the oven down to 350 degrees.

Gently place the foil triangle over the chicken breast.

Place a probe-style meat thermometer in the center of one chicken breast, through the foil.

Place the chicken back into the oven (do not wait for the oven to cool down to 350 degrees).

Let the chicken cook until the internal temperature of the chicken breast reaches at least 165 degrees F (about 1-1/2 to 2 hours total cooking time).

If you notice that the tops of the wings or legs are starting to get burnt, you can cover them with additional strips of aluminum foil.

Let the chicken rest (and cool) for about 5 minutes before carving.