One of my favourites - Butter Roasted Chicken

I love roasts, and in particular roast chicken. I think my favourite part is the crispy, golden skin. Roasted with butter, it becomes crispy/sticky, and the taste of herbs infused in the flesh is complemented by a lovely gravy that naturally form, in which the onion and potatoes cook. There are loads of variations possible with the herbs and, even, with the veg.

1 chicken, about 3 pounds

a few sprigs of rosemary and thyme and a few Bay leaves

(other herbs could be tarragon, lavender, parsley etc)

1 generous pinch salt and pepper

1/4 cup (2oz/58gr) butter
2 onions, thickly sliced
4-5 potatoes, thickly sliced

1. Heat the oven to 400°F. 
2. Separate the onion rings and toss them along with the potatoes in the bottom of a roasting pan.
3. Stuff the chicken with the herbs and truss it. Season all over with salt and pepper. Set the chicken in the roasting pan on its left leg, and set the butter on top.
4. Bake 15 minutes. Turn the bird onto its right leg for 15 minutes. Turn on its back for 15 minutes. Finally, set it upright and continue cooking until done, about 1/2 an hour more or until the juices run clear. Remember to baste the bird constantly as it roasts. It is done when the juices at the leg run clear and the breast should read 165-170F.