Herb roasted chicken with melted onions

By jenkid

Ingredients

• Handful of mixed fresh herbs (parsley, thyme, sage, and rosemary) are good options.
• 3 tbls unsalted butter, room temperature.
• 1 chicken (3 to 3 1/2 lbs), cleaned and patted dry.
• Salt
• 3 large yellow onions (Vadaila are good)
• Olive oil
• White wine
• Chicken stock (low sodium, or boxed)

Preparation

Step 1

1>> Preheat the oven to 400 degrees. Place a rack in the bottom half.

2>> Mince a few fresh herbs. Place the butter and herbs in a small bowl and mush into a paste with your fingers.

3>>Starting at the cavity side, run your fingers underneath the skin covering the breasts to make pockets. Fill them with the herb butter mixture and spred over the breast meat.

4>>Tie the legs together with string, then make a few slashes along the legs, (this helps the dark meat cook more quickly). Generously salt the entire bird.

5>>Chop the onions into chunks. Dump in a small roasting pan with a bit of olive oil and any remaining herb-butter mixture. Place the bird on top of the onions. Put in the oven.

6>>After 20 minutes, pour a splash of white wine and a bit of stock into the onions. Cook the chicken for 20 minutes per pound until nicely browned.
Continue to add wine and stock every 20 minutes. Check for doneness after 1 hour. The leg joint should be loose, and the birds juices should run clear when pierced. Remove from the oven.

7>>Lift the chicken and tilt it to release the cavity juices into the pan. Place on a cutting board and cover with foil.

8>>Set the pan over a medium high flame to reduce the onions. You want a nice stewed, caramelized mixture. When the onions are almost ready, place the pan under the broiler until they turn a rich auburn color
Remove the pan and stir the onions.

9>>Carve the chicken, place on a platter, and spoon the onion mixture over the meat. Listen to your guests tell you how good it is!